Serves: 12 (makes 12 small cakes)
Time to make: 45 mins
Total cost: $9.00 / $0.75 per serve
100g olive oil spread
150g castor sugar
3 heaped tablespoons flour
140g (2 packets) ground almonds
3 lemons, juice and zest
1-2 lemons, thinly sliced
Step 1 Preheat oven to 180°C. Cream spread and sugar until pale and creamy.
Step 2 Add eggs, one at a time, then add flour and mix well. Add almonds, zest and juice. Stir gently until well combined.
Step 3 Pour mixture into a 12-hole greased muffin tin. Top each cake with a slice of lemon to decorate.
Step 4 Bake for about 25 minutes or until cakes are just firm and spongy to the touch and a skewer inserted into the cake middle comes out clean. Cover cakes with foil if necessary for the last few minutes to stop the tops browning too much.
Step 5 Cool in the tray for a few minutes before easing cakes out onto a cooling rack. Serve warm with a scoop of lemon sorbet or yoghurt. They’re good with a scattering of fresh berries, too.