Farrington’s Food for Thought: Lemon cake

Eli Farrington's lemon cake
Eli Farrington's lemon cake

The team at Farrington Oils have come up with another tasty treat.

Baking with oil is a great way to lower the saturated fat content in your treats and at the same time create deliciously moist cakes.

The subtle nutty taste of cold pressed rapeseed oil works particularly well with bakes such as carrot cake and chocolate brownies.

It also great with light sponges such as this lemon cake.

Watch Mellow Yellow’s exclusive step-by-step guide to more tasty treats on You Tube.

You can see more rapeseed oil recipes including cakes and savoury dishes here.

INGREDIENTS

FOR THE CAKE

275g plain flour

275g unrefined caster sugar

3 medium eggs

2 small unwaxed lemons

120ml Mellow Yellow rapeseed oil

100ml milk (whole milk, soya or rice)

1 tbsp baking powder

FOR THE TOPPING

150g icing sugar, plus extra if needed

1 tbsp lemon juice

2 heaped tbsp lemon curd

Zest strands of 1 lemon

1 tbsp caster sugar

METHOD

Firstly, preheat your oven to 180ºC/350ºF/Gas Mark 4.

Prepare and measure out all the ingredients.

Grease and line two 20cm tins.

Zest and juice two unwaxed lemons.

Finely grate the lemon zest.

Whisk the eggs and sugar until fluffy and pale.

Add the zest, lemon juice, rapeseed oil and milk to the mixture and stir the ingredients gently.

In a separate bowl, mix the baking powder with the flour, before adding to the mixture and fold in.

Divide the mixture evenly between the tins.

Bake in the preheated oven for approximately 45 minutes.

Zest one unwaxed lemon for the decoration (you can use a zesting tool to create the strands).

For the topping, mix the lemon juice and icing sugar to achieve the correct consistency (see video).

In a pan, melt the caster sugar and cook for about one minute, before adding the lemon zest strands and cooking until caramelised.

Check the cake is ready (it will be spring to touch or when you insert a skewer it will come out clean).

Then leave to completely cool.

Place on a cake stand or plate, and add the lemon curd to one side, then add the top cake layer and icing.

Spread the icing over evenly and finish with the caramelised lemon zest.

Serve and enjoy!