Whether you decide to bake these mini cakes in individual springform tart tins or in a muffin pan, these moreish and moist almond cakes are sure to steal the show at tea time
Cooking InstructionsDownload PDF
Preheat the oven to 180°C, gas mark 4.
Zest and juice the lemon. Cut the grapes in half.
In a large bowl, whisk the yoghurt, olive oil, eggs, lemon zest and lemon juice until well blended. Add the sugar, flour, ground almonds, baking powder and salt. Mix well.
Grease individual springform tart tins, between 7-10cm. Divide the batter equally between the tart tins.
Press the grape halves decoratively into the batter, cut side down.
Bake for approx. 15 minutes, or until a tester comes out clean.