For the cake
125ml Borderfields Cold Pressed Rapeseed Oil
50g polenta
200g ground almonds
50g plain flour
1 ¼ tbsp. baking powder
100g beurre noissette
3 eggs
200g sugar
Pinch of saffron

For the sweet Borderfields jelly
200ml Borderfields Cold Pressed Rapeseed oil
25g glucose
2.5 g vanilla
80g sugar
100ml water
100g isomalt
8g gelatin, soaked



Saffron & Rapeseed Cake

  1. To start, pre-heat the oven to 170°C and line a baking tray with baking parchment. Combine the polenta, ground almonds, flour and baking powder in a bowl and mix evenly.
  2. In a saucepan combine the Borderfields with the beurre noissette. Once combined add the eggs, saffron and sugar and remove from the heat.
  3. Pour into the pre-lined baking tray and cook for 30 minutes.


Sweet Borderfields Jelly

  1. To make the jelly, warm the glucose, vanilla, sugar, water and isomalt in a saucepan to 90°C. Then squeeze the gelatin dry, add to the glucose mixture and blend with a hand blender. Once blended slowly add the Borderfields and mix.
  2. Pour your jelly mixture into a container and leave in the fridge to set.
  3. After 30 minutes remove the cake from the oven and serve with the sweet jelly.