Mini Almond Honey Cakes

1. Preheat the oven to 175C
2. Grease and line a 33 x 23 cm cake pan and line with baking paper.
3. In a bowl, use a whisk together olive oil, honey and 1 tsp vanilla. Add the eggs, one at a time, beating until each one is fully combined.
4. Add the dry ingredients and mix the batter until the dry ingredients are fully combined. Pour the batter into the prepared pan and bake for 20-25 minutes or until a skewer comes out clean
5. Meanwhile toast the flaked almonds in a dry pan on medium heat. Stir around occasionally and remove from heat when golden brown and set aside to cool.
6. Once the cake has cooled completely, place the cake on a chopping board and using a cookie cutter, press down into the cake and twist to create the mini cake shape. Repeat all over the cake to get as many little round cakes as possible.
7. For the icing, whisk together the mascarpone cream, sour cream, 1 tsp vanilla and cinnamon until combined
8. Place half of the cakes on a tray, layer with a little of the cream mixture, then place another cake on top. Dollop more cake mixture on top, drizzle with a little honey and scatter over flaked almonds, top with cute flowers.

Servings: 8-12 cupcakes
Ready in: 2 hours
Difficulty level: Not too tricky