Katie’s Lizzle Cake
Rapeseed oil lovers know that it makes light and fluffy cakes that are both nutricious and delicious. 20% OFF IN FEBRUARY 2020 WHEN YOU SPEND OVER £20 ONLINE WWW.WHARFEVALLEY.CO.UK
It has many health benefits including:
• half the saturated fat content of any other oil and is much better for you than high fat butter. (6.6g/100g, compared to 14.3g for olive oil and 54.8g for butter).
• high levels of essential fatty acids and has ten times the Omega 3 content of olive oil and is a natural source of vitamin E.
At Wharfe Valley Farms in Collingham, Yorkshire we regularly share our rapeseed oil recipes as we are all food lovers in the team and passionate about our oils.
“I use it for every meal!”
You can heat rapeseed oil up to 230oC so it’s great for frying. I bake with it too! We love this lemon drizzle cake recipe shared below which we christened ‘Lizzle Cake’ in our home.
By Katie Hutchinson – Wharfe Valley Farms, Yorkshire, UK 02/2020
Lizzle Cake – Lemon Drizzle Cake with healthier rapeseed oil (lower fat):
• 100ml rapeseed oil (plain or extra lemony using Sicilian lemon
• 1 large lemon, zested and juiced
• 250g caster sugar
• 250g self-raising flour
• 3 large eggs
For the lemon ‘lizzle’ sauce:
• 1 lemon
• 3 tbsp icing sugar
Preheat the oven to 180°C/Gas 4 and rub around a little rapeseed oil into a loaf tin, or use a silicon non-stick alternative.
Put the rapeseed oil, sugar, lemon zest and the eggs into a bowl and mix together then add the flour and lemon juice and stir in gently with a wooden spoon.
Spoon the mixture into the cake tin and bake for about 40 minutes. (Test with a skewer into the centre to check its cooked right through).
Leave the cake to cool then tip onto a cooling rack.
Squeeze the second lemon and mix the juice with the icing sugar then drizzle all over the top of the cake!