Name: Honey, Fruit & Nut Cereal Sponge
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: Makes: 740 g (1 lb 10 oz) – 4 bases each 15 cm (6 inch) in diameter
Cuisine: Australia
Ingredients: 35 g (1¼ oz) caster (superfine) sugar; 32 g (1 oz) walnut halves, toasted, chopped; 100 g (3½ oz) egg yolks, at room temperature; 16 g (½ oz) dried peaches, chopped; 115 g (4 oz) wholemeal (whole-wheat) flour; 20 frozen raspberries; 55 g (2 oz) pure icing (confectioners’) sugar; 7 g (¼ oz) baking powder; 80 g (2¾ oz) plain yoghurt; 32 g (1 oz) ground almonds; 16 g (½ oz) dried apricots, chopped; 175 g (6 oz) egg whites, at room temperature; 200 g (7 oz) Lychee & Honey Syrup; 45 g (1½ oz) honey

Preparation info

Makes:
740 g

Difficulty
Medium
Ready in
40 min

Appears in

Sweet Studio

By Darren Purchese

Published 2012

About

Sweet Creation

Raspberry, Lychee, White Chocolate & Honey

A very interesting sponge mix that is delicious and, dare I say it, healthy. This recipe was inspired by a recipe for muesli sponge by Spanish pastry chef Ramon Morato and we use it as the base for our Raspberry, Lychee, White Chocolate and Hone