This honey cake recipe by Masterchef Professionals 2013 Winner Steven Edwards uses goat’s butter and goat’s yoghurt in place of the usual dairy choices, so if have an allergy or intolerance to cow’s milk, this could be just the ticket.
The recipe was developed for Vital Footprint, a service which helps food vendors such as delis, restaurants, coffee shops and street food vendors to label their wares accurately so that allergens are clearly identified. As part of this, Vital Footprint has launched the Eat Joy app, which provides a service whereby vendors can index their dishes using full ingredients details. For consumers, that’s fantastic because it means you can search by allergy-friendly categories and seek out meals that are safe for your particular needs.
To help launch the app, Steven Edwards has created exclusive recipes for gluten intolerance, dairy intolerances and vegans!
Here’s how to make this cow’s milk free recipe.
- 280g Icing Sugar
- 100g Ground Almonds
- 100g Plain Flour
- 8 Egg Whites
- 140g Browned Goats’ Butter
- 25g Honey
- 15g Baking Powder
- 150g Honey (For Drizzle)
- 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)
- Mix all ingredients together using a whisk
- Transfer to a 15inch cake tin
- Bake at 170c for 30-40 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
- In a bowl, mix all ingredients thoroughly with hands
- Lay a thin layer of the mix out on a baking tray
- Cook at 150c for 20-30 minutes
- Stir and check every 10 minutes
- Slice a good portion of cake
- Place some granola over the top
- Serve with fresh thick natural’ goats yoghurt and honey
The recipe featured is reproduced with permission. This is a commissioned post for Vital Footprint.