140g unsalted butter, at room temperature, plus 75g extra
140g caster sugar
Zest of 2 lemons
1 tsp vanilla extract
2 free-range eggs
1 free-range egg yolk
½ cup almond meal
1½ cups self-raising flour
½ cup milk
2 Tbsp elderflower cordial, plus 1 Tbsp extra
150g icing sugar mixture, sifted
2 cups caster sugar
2 Tbsp glucose syrup
Raspberries, to decorate
Edible gold glitter, to decorate (optional)
Preheat oven to 160°C fan-forced (180°C conventional). Combine butter, sugar, lemon zest and vanilla in the bowl of an electric mixer. Beat on medium speed for 5 minutes until light and fluffy.
Beat eggs and egg yolk in a medium bowl, then add to mixer on low speed in a steady stream until combined. Fold in almond meal. Fold in flour and milk, alternating, in batches, then cordial.
Pipe batter into a 12-hole 1 /3 cup capacity muffin tray lined with paper cases. Bake for 25 minutes until golden. Set aside to cool completely on a wire rack.
Combine extra butter with icing sugar in bowl of electric mixer and beat on high for 5 minutes, until very light, scraping sides. Reduce speed to medium, add extra cordial in steady stream, beating until smooth. Spread over cakes.
To make caramel crowns, heat caster sugar and glucose syrup with ½ cup water in a small heavybase saucepan over high heat. Cook until syrup reaches a deepbrown colour (135°C), then dip the base of the saucepan in cold water to stop the cooking. Sprinkle the back of a small ladle with cooking oil, then drizzle caramel over to form a crown. As soon as the caramel firms up, twist to remove and set aside. Repeat to make 12 crowns
Place a crown on top of each cake and put raspberries in the middle. Decorate with gold glitter