Coffee and Walnut Traybake
- Line a 18 x 28 cm (7 x 11 inch) tin with parchment
- Pre-heat oven to 190°/ Gas 5/ Fan 170C
- Put all ingredients (except the walnuts) into a bowl and beat until smooth. Then gently stir in the walnut pieces.
- Spoon into the prepared tin and level the surface.
- 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
2 tbsp strong black coffee
Pomegranate and Chocolate Mini Cakes
Makes 12 small
4 tbsp cocoa powder½ tsp bread soda20g golden caster sugar
2 tbsp golden syrup
2 eggs, beaten
100ml Derrycamma Rapeseed Oil
For the topping
250g icing sugar
4 tbsp warm milk
2 tsp honey
2 pomegranates, deseeded
- 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.
- Sieve the flour, cocoa and bread soda into a bowl. Stir in the sugar and mix well.
- 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.
- 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.
- 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.
- 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.
- Sprinkle over pomegranate seeds and place on a cake stand.
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
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.