Oils
Rapeseed Oil
Chili Oil
Dressings
Classic Vinaigrette
Balsamic Dressing
Honey & Mustard
Ultimate Chilli Dressing
Whole Orange Blender Cake
Proving that some of the tastiest cakes are often the easiest, is this delightful Orange blender cake! Light, citrusy and moist, the blender does the bulk of the work here, making it a brilliant choice for those days when you’re stuck for time but want to put something sweet, delicious and homemade on the table.
Using just a few simple ingredients, including our Mellow Yellow cold pressed rapeseed oil, it’s economical on cost and time but delivers some seriously indulgent citrus flavours that everyone around your table will love.
Ingredients
1 small navel orange, de seeded and cut into chunks. (It’s important that the orange is small otherwise the batter will be too wet)
150g unrefined caster sugar
3 large eggs (at room temperature)
1 tsp lemon extract, or grated zest of half a lemon.
130ml Mellow Yellow Cold Pressed Rapeseed Oil
220g plain flour
2 level tsp baking powder
½ tsp salt
Icing sugar for dusting
You’ll also need to line a 2lb loaf tin
Method
Preheat the oven to 160ºC fan. Line a 2lb loaf tin with baking parchment or a pre made tin liner.
Blend the orange, sugar, eggs, oil and lemon essence thoroughly, then add the flour, baking powder and salt. Blend again to make sure the flour is fully incorporated into the mixture but do not over blend. Pour the batter into the lined tin and bake for 45-55 minutes until a skewer inserted into the middle of the cake comes out clean. cool for 10 minutes in the tin and then turn out onto a wire rack to cool completely. Dust generously with icing sugar, serve and enjoy!
For a chocolate orange version, gently melt together 150g Bournville chocolate with 100g double cream, allow to cool and generously cover the cake with the delicious ganache.
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