Mini vanilla cakes with chocolate-mascarpone cheese

Ingredients

• 3/4 cup - whole wheat flour
• 2 1/2 tablespoons - sunflower oil
• 1/3 cup - dark muscovado sugar (or any other sugar)
• 1/4 teaspoon- bicarbonate of soda
• 1/4 teaspoon- baking powder
• 3 tablespoons - low fat yogurt
• 1/3 cup - water at room temperature
• a pinch of salt
• 1/2 - vanilla bean, split and seeds scraped

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Preparation

• Preheat the oven to 180 degree C and grease 3 ramekins. In a bowl, mix together the sunflower oil, sugar, yogurt,vanilla seeds and water.
• Mix together the flour, bicarbonate of soda, baking powder and salt in an another bowl.
• Add the liquid mixture to the flour mixture and mix lightly with a spatula. Do not overmix.
• Spoon the mixture into the greased ramekins, filling three quarters.
• Place the ramekins in the center of the preheated oven and bake until a skewer inserted into the center of the cake comes out clean.
• Transfer the cakes to a wire rack to cool completely.
• Carefully cut the cakes horizontally through the middle and roughly spread the chocolate-mascarpone icing in between and on the top.
• Serve immediately.