The team at Farrington Oils have come up with another tasty treat.
Eli’s carrot & banana cake is a huge hit with visitors to Bottom Farm.
Anyone who has tried it knows how fabulous it tastes, and that’s everyone from customers to famous chefs.
Watch Eli’s step-by-step guide on the video above, and see more recipes on Farrington’s You Tube channel.
You can find more rapeseed oil recipes including cakes and savoury dishes here.
For the cake
250g (8oz) plain flour
2 teaspoons baking powder
150g (5oz) light soft brown sugar
50g (2oz) walnuts chopped
50g (2oz) sultanas
125g (4oz) carrot, peeled and grated
2 ripe bananas, mashed
½ teaspoon mixed spice
3 eggs, beaten
150ml (¼ pint) Mellow Yellow rapeseed oil
For the topping
200g of Philadelphia cream cheese
100g (6oz) icing sugar, sifted
½ fresh vanilla pod or ½ teaspoon vanilla essence
Firstly, preheat your oven to 180ºC/350ºF/Gas Mark 4.
In a large mixing bowl, sift together the flour and the baking powder and stir in the sugar and mixed spice until completely blended.
Add the sultanas, walnuts, carrot and bananas and gently mix.
Making a well in the centre of your bowl, carefully pour the eggs and the oil and beat until a thick, smooth batter is formed.
Spoon the mixture into a greased and lined 20cm (8 inch) round cake tin, and bake for 50-60mins.
Allow to rest for around 10 minutes before turning out onto a cooling rack.
To make the icing: combine all the topping ingredients and beat together until creamy.
Using a pallet knife, spread evenly over the cool cake.
Finally just before serving, leave the beautiful cake in a cool place to harden up slightly.
This cake will keep well in the fridge up to three days.