The Great Australian Bake Off

Matt Moran's beestings are unbelievably delicious... try them for your next afternoon tea.


  • Cakes

  • 80g milk

  • 12g instant dried yeast

  • 300g plain flour

  • 50g caster sugar

  • Pinch of sea salt flakes

  • 2 eggs, at room temperature

  • 1 teaspoon vanilla extract

  • 100g unsalted butter, diced at room temperature

  • Topping

  • 90g unsalted butter

  • 60g caster sugar

  • 100g honey

  • 150g flaked almonds

  • Eggwash

  • 1 egg yolk

  • 1 tsp water

  • Whipped sour cream and honey

  • 750g sour cream

  • 50g caster sugar

  • 100g honey

  • 1 vanilla bean, seeds scraped


  • 1.

    For the cake, gently warm the milk to 36°C in a small saucepan. Then mix in the yeast and stand until it bubbles, about five minutes.

  • 2.

    Combine flour, sugar and salt in the bowl of an electric stand mixer fitted with a dough hook. With the motor running on low speed, slowly add the yeast mixture, then the eggs and vanilla. Mix until a smooth ball has formed and the dough slaps the sides of the bowl.

  • 3.

    Slowly add the butter to the mix bit by bit until all is incorporated and it forms a smooth ball around the hook. Transfer dough to a medium bowl. Cover with plastic wrap and prove until doubled in volume, about 20 to 30 minutes.

  • 4.

    For the topping, melt butter, sugar and honey in a medium saucepan. Remove from heat and add the almonds; set aside to cool completely. Transfer mixture to a sheet of baking paper, top with another sheet and roll out to a rectangle about 2mm thick. Refrigerate until set. Using a 7.5cm round cutter, cut out 12 rounds and place in the fridge until needed.

  • 5.

    To form the cakes, once doubled in size knock down dough and divide into 12 identical sized portions. Roll them around into smooth balls. Place inside buttered 9cm ring moulds, then press into moulds on a baking paper lined tray. Prick each several times with a fork and prove to double in size.

  • 6.

    Meanwhile, preheat the oven to 200°C fan-forced.

  • 7.

    Once proved, gently brush tops of dough with egg wash and top with topping rounds, pressing down gently so as not to deflate dough.

  • 8.

    Bake beestings in their moulds in the oven for about 18-20 minutes or until golden on top and cooked through.

  • 9.

    Allow to cool on a wire rack.

  • 10.

    For the whipped sour cream and honey, whisk sour cream, sugar, honey and scraped seeds from vanilla bean in the bowl of an electric stand mixer to stiff peaks. Transfer to a piping bag fitted with a 1.5cm plain nozzle.

  • 11.

    To serve, cut cakes in half horizontally and fill with whipped sour cream and honey mixture.

  • 12.

    Serve 12 identical beestings.

Nutritional information

Nutritional analysis per serving (20 servings)

  • Energy 313kj
  • Fat Total 19g
  • Saturated Fat 9g
  • Protein 5g
  • Carbohydrate 30g
  • Sugar 17g
  • Sodium 33mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Posted by Julie728Report
They look delicious need to Make some