In the Summer we always make elderflower cordial or syrup which we use for baking or drizzle on pancakes, ice cream, waffle and puddings. I made this dairy-free elderflower and almond mini cakes using PURE spread and elderflower syrup. You can make it with cordial too, but then you’ll need to add some sugar to the batter.

You’ll need:

• 1 1/2 cup self-raising flour ( you can use  gluten-free mix too)
• 1/2 cup of almond meal
• 1 tsp baking powder
• 2 large eggs
• 1 tsp vanilla extract
• 4-6 tbspelderflower syrup(to your liking)
• ½ cup  melted dairy- free spread
• 1/2 cup  Almond milk
• 1 lemon, zested and juiced
• For the Glaze:
• Juice of ½  lemon
• 2 tbsp icing sugar

How to make the cakes:

1. Preheat the oven to 170ºC. Prepare 4 small cake tins. I used silicon flower shapes.
2. Mix the flour, baking powder and almond meal in a big bowl.
3. In another bowl, whisk the eggs, then add the vanilla and melted spread.
4. Add the wet mixture to the flour mixture, then pour in the milk while stirring. You should get  a light, fluffy batter.
5. Finally stir in the lemon juice and zest, then divide the batter between the prepared cake tins
6. Bake  in the middle of the oven for 25 to 30 minutes until golden, then let them cool for 5 minutes in the tin. Transfer them to a cooling rack.
7. Mix the lemon juice, icing sugar and elderflower cordial in a small bowl.
8. When the cakes are completely cool, drizzle the icing over them or draw on their the top.

Tip:

This recipe is similar to myalmond and elderflower bundt cake recipe, but this one is lighter, more spongy and less sweet (I only used 4 tbsp of elderflower syrup).