Lizi’s Jubilee Granola cake
About this recipe
Vanilla scented almond cake is baked with a sprinkle of raspberries and a crumbly layer of golden granola. Prettily piped with cream cheese frosting and a layer of summer berries, it looks stunning topped with more berries and summery edible flowers. A homemade cake fit for a Queen!
Perfect for a Jubilee street party or a celebration with friends
For the Granola cake
- 225g caster sugar
- 225g unsalted butter
- 4 large eggs
- 1 teaspoon of vanilla extract or bean paste
- 150g self-raising flour
- 75g ground almonds
- 2 teaspoons of baking powder
- Raspberries (cut in half if large)
- 200g LIZI’S ORIGINAL NUTS & SEEDS granola
Cream cheese frosting
- 40g soft butter
- 150g full fat Philadelphia cream cheese
- 300g icing sugar
- 1 teaspoon of orange zest
- 200g raspberries
- 200g strawberries (slice half to put in between the layers)
For the crunchy granola topping:
- Cream together the butter and sugar with the vanilla bean paste or extract.
- Beat in the eggs, a little at a time, whisking well after each addition.
- Add the flour, ground almonds and baking powder and fold in gently with a spatula or metal spoon.
- Line two seven inch loose bottomed tins with non-stick baking paper and lightly grease the sides of the tin.
- Preheat the oven to 180 degrees.
- Scrape half of the mixture into each tin and smooth gently.
- Put a circle of halve raspberries around the edge of the cake.
- Pop into the oven and set a timer for 15 minutes.
- Weigh the granola into a bowl and have ready with a spoon.
- After 15 minutes, open the oven and spoon the granola onto the almost baked cakes.
- Close the door and bake for a further 8-10 minutes.
- Lift the cakes out of the oven and leave to cool completely in their tins.
- Make the cream cheese frosting.
- Put the soft butter and half of the icing sugar into a mixing bowl and beat until smooth and creamy using the whisk attachment. Whisk in the cream cheese, and orange zest. Spoon into a piping bag (this is easiest if you stretch the bag open over a large glass or jug), snip off the end when you are ready to pipe onto the flapjack layers.
- Pipe a few blobs of the frosting onto a cake stand or serving plate. Press on the first cake with the granola on the top. Put a swirl of frosting in the middle and a thin layer of the berries. Pipe a neat circle of frosting kisses around the edge, carefully add a few raspberries.
- Gently press on the next layer of cake and repeat.
- With the top layer, pipe kisses of frosting all over the top of the cake
- Decorate with the remaining berries and some pretty edible summer flowers.
- I used roses, elderflower blossom, forget me nots and daisies to decorate the cake.