Wash and dry the tomatoes, remove the stem bases and seeds. Dice the tomato flesh and mozzarella. Wash the basil, pat dry and chop the leaves.
Beat the olive oil well with the egg in a mixing bowl using the Braun's MultiQuick 7 double beater attachment. Sift the flour over it and add the oregano. Mix well together with the tomato cubes and the basil and add the mozzarella. Give the mixture a spicy seasoning with salt and pepper.
Grease two cups with olive oil, spread the batter on top and place the cups one at a time in the microwave at 600 watts for about 2 1/2 minutes.
Then cover each cup with a slice of tomato and mozzarella. Season with salt and pepper, and sprinkle a few drops of olive oil and balsamic vinegar. Finally, garnish with a basil leaf and serve immediately.
Use oven-safe mugs for preparation without a microwave oven and preheat the oven to 180 degrees Celsius. Bake the mini cakes on the middle rack for about 25 minutes.
Wash and dry the tomatoes, remove the stem bases and seeds. Dice the tomato flesh and mozzarella. Wash the basil, pat dry and chop the leaves.
Beat the olive oil well with the egg in a mixing bowl using the Braun's MultiQuick 7 double beater attachment. Sift the flour over it and add the oregano. Mix well together with the tomato cubes and the basil and add the mozzarella. Give the mixture a spicy seasoning with salt and pepper.
Grease two cups with olive oil, spread the batter on top and place the cups one at a time in the microwave at 600 watts for about 2 1/2 minutes.
Then cover each cup with a slice of tomato and mozzarella. Season with salt and pepper, and sprinkle a few drops of olive oil and balsamic vinegar. Finally, garnish with a basil leaf and serve immediately.
Use oven-safe mugs for preparation without a microwave oven and preheat the oven to 180 degrees Celsius. Bake the mini cakes on the middle rack for about 25 minutes.
