Save to your scrapbook

    Mini Almond Cakes

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Mini Almond Cakes

    These work well baked in muffin moulds.

    • Preparation time: 15 minutes
    • Cooking time: 18 minutes
    • Total time: 33 minutes 35 minutes

    Makes: 8


    • 115g softened unsalted butter, plus extra for greasing
    • 150g caster sugar, plus extra for dusting
    • 3 large eggs
    • 85g ground almonds
    • 45g plain flour, sifted
    • Few drops of almond essence


    1. Preheat the oven to 180C, gas mark 4 and liberally butter 8 standard muffin moulds. Alternatively, line with paper muffin cases.
    2. Beat the butter until pale and soft, then gradually add the sugar, beating all the time. Once pale and fluffy, continue by beating in each egg, before folding in the almonds, followed by the sifted flour. Finally, mix in the almond essence.
    3. Spoon into the muffin moulds or cases and bake for 18 minutes or until springy and golden.
    4. Turn out on to a cooling rack and dust with caster sugar. Once cold, wrap in foil, or transfer to an airtight container.

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars