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  • Vegan friendly
  • GL tested
  • High in fibre
  • 100% recyclable
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Lizi’s Jubilee Granola cake

  • Cooking: 1h

Miranda Gore Browne

Created, baked and decorated by Miranda, who was a finalist on the first series of the BBC’s Great British Bake Off.

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:

  1. Cream together the butter and sugar with the vanilla bean paste or extract.
  2. Beat in the eggs, a little at a time, whisking well after each addition.
  3. Add the flour, ground almonds and baking powder and fold in gently with a spatula or metal spoon.
  4. Line two seven inch loose bottomed tins with non-stick baking paper and lightly grease the sides of the tin.
  5. Preheat the oven to 180 degrees.
  6. Scrape half of the mixture into each tin and smooth gently.
  7. Put a circle of halve raspberries around the edge of the cake.
  8. Pop into the oven and set a timer for 15 minutes.
  9. Weigh the granola into a bowl and have ready with a spoon.
  10. After 15 minutes, open the oven and spoon the granola onto the almost baked cakes.
  11. Close the door and bake for a further 8-10 minutes.
  12. Lift the cakes out of the oven and leave to cool completely in their tins.
  13. Make the cream cheese frosting.
Cream Cheese Frosting
  1. 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.
  2. 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.
  3. Gently press on the next layer of cake and repeat.
  4. With the top layer, pipe kisses of frosting all over the top of the cake
  5. Decorate with the remaining berries and some pretty edible summer flowers.
  6. I used roses, elderflower blossom, forget me nots and daisies to decorate the cake.