Preheat the oven to 350 F (180 C) and prepare a 10.5-inch (26 cm) silicone cake mold. If the mold is non-stick, grease it and flour it.

In the stand mixer bowl, cream the butter with the sugar.
Add the eggs one by one, mixing well between each addition.

In a bowl, mix the flour, almond powder, and baking powder.
Add the elderberries and coat them well with the dry mixture. This will prevent the fruit from sinking to the bottom of the cake during baking.

Add the butter, sugar, and egg mixture and mix gently with a spatula, avoiding crushing the fruit.
Pour the preparation into the mold and bake for 50 minutes or until a toothpick inserted in the center comes out clean.
Once out of the oven, brush the cake with violet syrup and let it cool.
Unmold and let cool on a cooling rack.