Mini apple cinnamon cakes

  • 10 mins preparation
  • 10 mins cooking
  • Makes 24 Item
  • Print


Mini apple cinnamon cakes
  • 200 gram reduced-fat dairy-free spread, melted
  • 1 1/4 cup icing sugar, plus extra, to dust
  • 3/4 cup self-raising flour
  • 1 cup almond meal (ground almonds)
  • 1 teaspoon ground cinnamon
  • 1 tablespoon grated lemon zest
  • 2/3 cup bought apple puree


Mini apple cinnamon cakes
  • 1
    Preheat oven to 220°C (200°C fan-forced). Grease a 24-hole (1 1/2 tablespoons) mini muffin tray with some of the melted spread.
  • 2
    Sift icing sugar and flour into a bowl. Stir in almond meal, cinnamon and zest. Using a large metal spoon, fold in remaining melted spread and the apple puree until just combined.
  • 3
    Spoon mixture equally into prepared holes. Bake for 10 minutes or until golden and cooked. Cool in tray for 5 minutes. Transfer to a wire rack to cool completely. Dust with extra icing sugar. Serve.


Make ahead - Cakes will keep in an airtight container at room temperature for up to 3 days. Greasing a muffin tray with melted dairy-free spread gives cakes a crisp golden crust You'll need 2 lemons for zest.

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