Coffee and Walnut Traybake


150g Self raising flour
100g Walnut Pieces
140ml Derrycamma Farm Cold Pressed Rapeseed Oil
35ml Milk
175g Caster Sugar
3 Eggs
4 Tabelspoons Black Coffee
  1. Line a 18 x 28 cm (7 x 11 inch) tin with parchment
  2. Pre-heat oven to 190°/ Gas 5/ Fan 170C
  3. Put all ingredients (except the walnuts) into a bowl and beat until smooth. Then gently stir in the walnut pieces.
  4. Spoon into the prepared tin and level the surface.
  5. Bake in the oven for 25 mins or until just firm to touch. Leave to cool in the tin for about 10 mins

For the topping

200g icing sugar
2 tbsp strong black coffee
15 walnuts
Beat all ingredients together (except walnuts) until light and fluffy. Spread on a cold cake and decorate with walnut halves.

Pomegranate and Chocolate Mini Cakes








Makes 12 small

200g self raising flour
4 tbsp cocoa powder½ tsp bread soda20g golden caster sugar
2 tbsp golden syrup
2 eggs, beaten
100ml Derrycamma Rapeseed Oil
80ml milk

For the topping

175g butter softened
250g icing sugar
4 tbsp warm milk
2 tsp honey
2 pomegranates, deseeded

  1. Preheat oven to 180°C/fan 160°C/Gas 4. Brush a 12 mini cup sandwich tin or a 12 muffin baking tray with straight sides with melted butter and line the base with parchment.
  2. Sieve the flour, cocoa and bread soda into a bowl. Stir in the sugar and mix well.
  3. Make a well in the centre and add the syrup, eggs, Derrycamma Rapeseed Oil and milk if you are using it. Beat well with an electric whisk until smooth.
  4. Spoon the mixture into the prepared tin and bake for 15 to 18 minutes until risen and firm to the touch or when a skewer is inserted it will come out clean. Remove from oven, leave to cool before turning out onto a cooling rack.
  5. To make the topping, place the softened butter in a bowl and beat until soft. Gradually add the icing sugar, add enough milk and the honey to make the icing fluffy.
  6. Slice the cakes in half lengthways. Mix a 1/3 of the butter cream with 4 tbsp of pomegranate seeds, crushing them a little and spread one half with a little butter icing and place the other half on top. Fill a piping bag with butter icing and pipe over the top of the cakes.
  7. Sprinkle over pomegranate seeds and place on a cake stand.

Chocolate Cake

Can’t beat butter? – try this succulent chocolate cake using Derrycamma cold pressed rapeseed oil

175g of 70% dark chocolate
225g of grated courgette
2 medium eggs
170ml Derrycamma rapeseed oil
200g self raising flour
100g caster sugar
50g chopped walnuts
pinch of salt
Preheat oven to gas mark 4 (180C). Line the cake tin or loaf tin with baking parchment or oiled grease proof paper. When melting chocolate keep in mind that overheating makes it granular and dull. Break it up into small pieces. Place it in a basin fitted over a barely simmering pot of water taking care the water doesn’t touch the bottom of the basin. Stir gently with a wooden spoon until it is all melted.

Grate the courgette. Mix the flour, sugar and salt in a mixing bowl. Melt the chocolate. Break the eggs into a bowl containing the cold pressed rapeseed oil, beat the eggs and oil until pale and emulsified. Add this mix to the flour, sugar, salt. Stir gently to bind it together. Now add the grated courgette and melted chocolate. Using a wooden spoon stir until thoroughly mixed. Add the walnuts.

Pour the mix into the lined tin. Put it in the middle of the oven for 1&1/2 hours. (After 3/4 hour turn the temp down a little). The cake is cooked when it feels firm but springy when pressed. Remove from the oven and let it cool on a wire cooling tray.

This is a rich moist, dark, bitter sweet cake – icing isn’t necessary.

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Derrycamma Farm Castlebellingham Co. Louth

(+353 87 822 3875)

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