These gorgeous mini cakes are vibrant in colour and flavour. It’s the most delicious gluten free cake, which is succulent with no dryness to the crumb. The taste and fragrance of the orange pairs beautifully with the almonds, ginger and coconut.

Using brown rice flour and ground almonds, makes this sweet treat heartier and nuttier, which most gluten free cakes lack. It is portable for breakfast to a teatime snack at elevenses, and not forgetting to a savoury dinner side, these mini cakes have got it all.


Makes 6

50 ml Azada Olive Oil & Orange + extra for greasing
50 grams butter
125 grams ground almonds
100 grams caster sugar
50 grams brown rice flour
35 grams desiccated coconut
1 teaspoon ground cinnamon and ginger
2 large eggs
1 tablespoon runny honey
1 teaspoons vanilla extract
1 juicy nectarine, thinly sliced with skin on
A generous handful of flaked almonds


Grease 6 7cm flan moulds with a little of Azada’s Olive Oil & Orange and, fully line each mould with small sheets of greaseproof paper.

Preheat the oven to 160°C / gas mark 3 / 320°F.

First, gently heat the butter and honey in a small frying pan. Once melted and combined, set aside.

In a large mixing bowl, combine the ground almonds, sugar, rice flour, coconut and spices.

In a large, glass measuring jug, whisk Azada’s Olive Oil & Orange, the melted butter and honey, eggs and vanilla extract together and pour into the almond mixture. Stir to combine, and divide the batter evenly between the moulds and top with slices of nectarine. Scatter with a few slices of almonds and bake for about 35 minutes.

Increase the heat to 190°C / gas mark 5 / 375°F and bake for a further 15 minutes, or until a knife inserted into the centre comes out clean.

Serve warm, with a dollop of whipped cream.

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