Heat oven to 400F. Spray a 6-well popover pan with no-stick baking spray.

In small bowl, whisk flour, baking powder and salt; set aside.

In another bowl, whisk egg, sugar and raspberry extract; set aside

In bowl of stand mixer fitted with the paddle, beat butter until light and creamy. Add almond flour and breadcrumbs; beat on low speed for 1 minute or until blended.

Add the egg mixture, blend well.

Sir in the flour mixture with a flexible rubber spatula just until blended.

Divide batter evenly among popover wells.

Bake for 12 to 15 minutes or until wooden pick inserted in center comes out clean.

Cool in pan for 5 minutes before turning out on to a cooling rack.

Brush each cake with raspberry syrup

Serve topped with a spoonful of jam