4-minute nutty cake-in-a-cup

4-minute nutty cake-in-a-cup
2 tbsp. ground almonds
2 tbsp. ground hazelnuts
2 tbsp. ground walnuts
3 tbsp. sugar
1 tbsp. cocoa powder
1 tsp. bourbon vanilla sugar
3 tbsp. milk
3 tbsp. oil, butter-flavoured rapeseed oil
1 egg
A pinch of baking powder
Oil to grease the cup
To garnish:
Whipped cream (as desired)
Hazelnut brittle (as desired)
Cherry compote (as desired)
Mix the nuts and almonds with sugar, cocoa powder, vanilla sugar and baking powder in a small dish.
Beat the egg thoroughly with a hand mixer in a medium-sized bowl, add the nut mixture, milk and oil and stir until a smooth batter forms. If the batter is too runny, add some more hazelnuts.
Grease two cups (200 ml vol.) with a little oil and pour in the batter (the cups should be about half full).
Place the cups on a small plate, place on the turntable in the microwave and cook for 4 minutes at P50.
Leave the cake to cool in the cups for approx. 2 minutes and then loosen it from the edge of the cup with a sharp knife.
Turn the cake out onto a plate and leave to cool entirely.
If desired, turn the little cake over again and decorate according to taste.