Whether baked in individual springform tart tins or in a muffin pan, these moist almond mini cakes are sure to steal the show at tea time.
| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 15 minutes |
| Serves | 6 |
| Cuisine | Mediterranean |
| Special Occasion | Summer Picnics |
| Diet | Family Friendly |
| Preparation | Easy |
Ingredients
Cooking Instructions
Download PDF1
Preheat the oven to 180°C, gas mark 4.
2
Zest and juice the lemon. Cut the grapes in half.
3
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.
4
Grease individual springform tart tins, between 7-10cm. Divide the batter equally between the tart tins.
5
Press the grape halves decoratively into the batter, cut side down.
6
Bake for approx. 15 minutes, or until a tester comes out clean.
7
Serve warm.
