Honey cake with yoghurt & granola

By Steven Edwards, winner of MasterChef: The Professionals 2013

Serves 6

For the honey cake
  • 280g icing sugar
  • 100g ground almonds
  • 100g plain flour
  • 8 egg whites
  • 140g browned butter
  • 25g honey
  • 15g baking powder
  • 150g honey (for drizzle) 

  • Mix all ingredients together using a whisk.
  • Add the mix to a greased cake tin.
  • Cook in a pre heated oven (170c) for 25-30 minutes.
  • Turn out on to a wire cooling rack.
  • Spike all over with a small paring knife.
  • Drizzle with lashings of honey and leave to soak in for 5 minutes.

For the granola
  • 10g vegetable oil
  • 50g maple syrup
  • 15g Honey
  • 120g rolled oats
  • 20g sunflower seeds
  • 10g sesame seeds
  • 20g pumpkin seeds
  • 40g flaked almonds
  • 80g pecans (crushed) 
  • In a bowl, mix all ingredients thoroughly with hands.
  • Lay a thin layer of the mix out on a baking tray.
  • Cook in a pre heated oven (150c) for 20-30 minutes.
  • Stir and check every 10 minutes.
To serve

Slice a good portion of cake. Place some granola over the top. Serve with fresh thick natural yoghurt and honey.

Share this page