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Elderflower Bakewell Mug Cakes

Lisa Faulkner

Prep 20 mins

Cook 10 mins

Total 30 mins

Makes four.

These elderflower bakewell mug cakes are a simply cute and filling treat!


  • 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. Scatter over the flaked almonds.
  3. 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. Leave to stand; cool for 5-10 minutes, dust with icing sugar and serve with fresh raspberries and cream if you’re feeling indulgent.