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200g Mr Hugh’s lemon infused rapeseed oil
140g sultana or raisins
300g self-raising flour
300g light soft brown sugar
2 tsp mixed spice
1 tsp ground ginger
1 tsp bicarbonate of soda
4 large eggs, beaten with a fork
300g carrots, parsnips, pumpkin, butternut squash or swede, or a mixture, grated
200g icing sugar or fondant icing sugar
few crushed white sugar cubes
Juice of half a lemon
Heat oven to 180C. Grease and line a 30 x 20cm baking or roasting tin with baking parchment. Mix the sultanas and with a drizzle of Mr Hugh’s lemon infused rapeseed oil and microwave on High for 2 mins.
Mix the flour, caster sugar, spices, bicarb and pinch of salt into a large bowl. Mix the eggs with the Mr Hugh’s lemon infused rapeseed oil and sultana mixture, then tip into the dry ingredients and stir in with a wooden spoon. Stir in the grated veg, and scrape into the tin. Bake for 35 - 40 mins, or until a skewer poked in the centre comes out clean. Cool in the tin.
Once cool sift the icing sugar into a bowl and stir in lemon juice to make a runny icing. Drizzle all over the cake and scatter with the crushed sugar cubes. Leave to set, then slice into 15 squares to serve.
These savoury brunch beauties can be made ahead of time and warmed up when you're ready to serve. Perfect for time saving over bank holiday weekends!
An easy, vegetarian fritter you can have on the table in 25 minutes. Top with an egg with a runny yolk and a drizzle of our chilli dressing.
Perfect addition for BBQ in the summer!