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Ian Swainson’s Saffron Rapeseed Cake and Sweet Borderfields Jelly

Rapeseed Cake
Picture of Borderfileds HQ
Borderfileds HQ

INGREDIENTS

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

method

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.