Spanish lemon olive oil mini bundt cakes

Spanish lemon olive oil mini bundt cakes

10 mins Prep · 20 mins Cook

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
Nutrition (per serving)
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


Cooking Instructions

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Preheat 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.