75g unsalted butter, melted
2 medium eggs
50g caster sugar
75g ground almonds
75g self-raising flour
3 tbsp Belvoir Elderflower Cordial
6 tbsp raspberry jam
15g toasted flaked almonds
Icing sugar, to dust
Fresh raspberries to serve
1 Beat the melted butter with the eggs and sugar. Fold in the ground almonds, flour and 2tbsp of the cordial.
2 Mix the jam with the last tbsp of cordial and spoon into the bottom of 4 x 300ml microwave-proof mugs, then divide half the cake mixture between them. Add another half tablespoon of jam to each, then top with the rest of the cake mixture.
3 Scatter over the flaked almonds.
4 Put 2 mugs in the microwave and cook on full power (800 watts) for 3 minutes until risen and firm to the touch. Repeat to cook the other 2 cakes.
5 Leave to stand; cool for 5-10 minutes, dust with icing sugar and serve with fresh raspberries and cream if you're feeling indulgent.
Recipe courtesy of www.belvoirfruitfarms.co.uk