Add all the ingredients straight into your food processor and blitz ( to make sure you have a light and spongy end result for your mini cakes make sure you don’t over mix the batter, with my food processor I blitz for ~1 min).

Pour the batter into your preferred mould (I used a silicon dome mould to recreated the classic Camille shape that you would find at the supermarket but if don’t have it don’t worry, a muffin tin will do the job )

Bake 30-40 mins at 180C.

Once out of the oven a cooled down slightly, remove from the mould and let them cool down completely on a cooling rack.