I love Elderflower cordial in cakes, so I made these gluten-free almond and elderflower mini bundt cakes for my mum’s birthday. I wanted to enjoy some too, so I used Pure sunflower spread which is dairy-free. The cakes were really yummy and moist.

You’ll need:

• 100g almond flakes
• 150g ground almonds
• 50g rice flour
• 1½ teaspoon gluten free baking powder
• ½ teaspoon fine salt
• 100g soft butter or dairy-free spread
• 100g soft brown cane sugar
• 2 Tbsp Elderflower Cordial
• juice of ½ lemon
• Finely grated zest of 1 large lemon
• 3 large eggs, lightly beaten

For the Syrup:

• Juice of ½ a lemon
• 2 Tbsp icing sugar
• 2 Tbsp elderflower cordial

To make the cakes:

1. Preheat the oven to 170ºC.
2. Place 2 or 3 silicon mini bund cake moulds on a baking tray.
3. Scatter the almond flakes onto a baking sheet and toast in the oven for 5 minutes. Ask and adult to transfer the toasted almonds to a plate to cool.
4. Mix the ground almond, rice flour, baking powder and salt in a bowl.
5. Chop half of the toasted almonds and add to the mixture. Set the rest aside.
6. Cream together the butter, sugar and lemon zest with an electric mixer until fluffy. Add the eggs gradually, alternating with the almond mixture. Mix in the remaining almond mixture, then the elderflower cordial and lemon juice.
7. Divide the mixture evenly between the moulds (up to ⅔ – they will rise!).
8. Bake for 25 to 30 minutes, until golden.
9. Mix the lemon juice, sugar and elderflower cordial in a small bowl.
10. When the cakes are ready, take the tray out of the oven and prick them with a toothpick, then spoon over half of the syrup.
11. Scatter the almond flakes on a large, flat plate.
12. Push the warm cakes out of their moulds and turn them over into the almonds. Push them down lightly so the almonds can stick to them.
13. Brush the tops and sides of the cakes with the remaining syrup, then let them cool completely.
14. Enjoy!

Tip:

• You can dust them with icing sugar or you can make some icing with elderflower cordial, lemon juice and icing sugar ( which should look like double-cream)  and drizzle this over the cakes.