Carrot, Orange and Almond Cake & Mrs Middleton’s Cold Pressed Rapeseed Oil

Some time ago, Whizz Middleton sent me a bottle of her rapeseed oil, known as Mrs Middleton’s, to try out. Whizz and her sister in Law Ellie each run their own Clandestine Cake Clubs. Whizz in Buckinghamshire where the rape seed is grown on her farm and Ellie runs CCC- Cornwall.

I had an olive oil cake recipe that I’d adapted where I reduced the amount of oil and added a few other nice ingredients. I further changed it to use Mrs Middleton’s oil and hey presto it tasted even better. Really moist, keeps for several days if not eaten straight away.

This oil is very versatile and so far I’ve not used Olive oil in much of my cooking.

Croutons: Try cubing white bread, soak them in Mrs Middleton’s Oil and bake in the oven for 10 mins. I defy you not to smell the aroma of May fields.

Pizza: Try adding a tablespoon to the dough in place of Olive oil and drizzle over the pizza topping before baking.

Yorkshire Puddings: I bit decadent I know, but try replacing your usual cooking oil with Mrs Middleton’s, it gives the puds a really nice fresh, slightly sweet taste rather that the usual bland taste you get when using plain vegetable oil.

Carrot, Orange and Almond Cake

Recipe created especially to use Mrs Middleton’s Cold Pressed Rapeseed Oil

Serving size: 10 – 12 slices

Ingredients

  • juice of one medium orange
  • zest of 2 medium oranges
  • 80g Sultanas
  • 150g light brown sugar
  • 3 medium eggs
  • 70ml Mrs Middleton’s Rapeseed oil
  • ½ teaspoon orange extract
  • ½ teaspoon mixed spice
  • 250g ground almonds
  • 225g grated carrots
  • Icing Sugar – Optional

Method

  1. preheat oven to 170deg grease and line an 8ins cake tin
  2. Add the zest, orange juice, and sultanas into a pan, gently heat and simmer for a couple of minutes. Turn off the heat and leave to cool.
  3. With an electric mixer, beat the eggs, oil and sugar together for a few minutes until well combined, continue beating and add the orange extract and mixed spice. Beat for a few more minutes.
  4. Add the ground almonds, carrots, sultanas & orange mixture to the egg mixture and mix, not beat, until well combined.
  5. Add the batter to the tin and bake in the oven for 50 – 55 mins. Testing the centre of the cake with a skewer until it comes out clean.
  6. Leave to cool in the tin for a few moments before turning out to cool completely before slicing.
  7. Dust with icing sugar
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