Grape, almond and olive oil mini cakes

Grape, almond and olive oil mini cakes

10 mins Prep · 15 mins Cook

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

Created by Spinneys
Prep time 10 minutes
Cook time 15 minutes
Serves 6
Cuisine Mediterranean
Diet Family Friendly
Preparation Easy

Cooking Instructions

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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.


Serve warm.