Use a good quality olive oil such as SpinneysFOOD Mediterranean Extra Virgin to make these mini Bundt cakes, as its fruity taste really shines through in the final baked product
| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 20 minutes |
| Serves | 10 |
| Cuisine | Spanish |
| Diet | Family Friendly |
| Preparation | Easy |
| Calories | 699 |
| Fat | 21.2g |
| Saturates | 2.9g |
| Protein | 12.6g |
| Carbs | 47.7g |
| Sugars | 23.6g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 180 degrees celsius, gas mark 4, and grease 12 small Bundt moulds.
Place the flour, ground almonds, sugar, lemon zest, baking powder and salt in a large bowl and whisk to combine.
Place the olive oil, milk, egg and almond extract in a smaller bowl, and whisk to combine.
Make a well in the centre of the dry ingredients and add the wet ingredients. Whisk until just combined and the batter is smooth.
Pour the batter into the prepared cake pans and bake for 18-20 minutes, or until a toothpick inserted into the thickest part of a cake comes out clean.
Cool in the pan for 5 minutes, then turn the cakes out onto a wire rack to cool completely.
Dust with the icing sugar.
