Santa and his reindeer travel around the world in one night delivering presents which I am sure is hungry work. So we have made Santa a delicious Rapeseed Chocolate cake and we have left out some Carrot sticks and Rapeseed Hummus for his Reindeer. Newgrange gold Rapeseed hummus • 2 cups of organic chickpeas (Soak the night before) • 100g of Tahini • 60ml of Newgrange gold chilli/garlic rapessed oil • Half of the juice of a lemon. (ADD SLOWLY AND TO TASTE) Simply: Place the chickpeas and tahini in bowl and mix with a hand blender. Gradually mix in the oil, lemon juice and 75ml water to give a smooth paste. Season to taste. Newgrange gold chocolate cake • 350g plain flour • 200g caster sugar • 150 muscovado sugar • 50g cocoa pwder • 2 tsps baking powder • Pinch of salt • 4 small eggs • I tub Sour cream • 1 tablespoon Vanilla extract • 150g butter • 100 ml of newgrange gold rapeseed oil • 300ml water For the icing • 175g dark chocolate, minimum 70% cocoa solids • 250g unsalted butter, softened • 275g icing sugar, • 1 tablespoon vanilla extract Simply: • Preheat the oven to 180oC / gas mark 4. • Line a sponge tine with parchment paper • Mix together the flour, sugars, cocoa, baking powder, bicarbonate of soda and salt. • In another bowl whisk together the eggs, sour cream and vanilla until blended. • Using an electric mixer, beat together the melted butter and newgrange gold rapeseed oil unit just blended, then beat in the water. • Add the dry ingredients all at once and mix together on a slow speed. Add the egg mixture and mix again until everything is blended and then pour into the prepared tins. • Bake the cake for 50 or until knife or skewer comes out clean. Cool the cake completely. • • To make the icing, gently melt the chocolate in a bowl sitting over a pan of simmering water and let cool slightly. • In another bowl beat the butter until it’s soft and creamy and then add the sieved icing sugar and beat again until everything’s light and fluffy. Then gently add the vanilla and chocolate and mix together until everything is glossy and smooth. • Cut the cake in half and fill the inside with a third of the icing, keeping the rest for the top and sides, spreading out evenly with a spatula • Place some nice flowers on the top for decoration
Posted on: Tue, 23 Dec 2014 10:58:20 +0000