12 Slices
A twist on this classic cake with added Omega 3 invisible to the most discerning eye
Ingredients for the Cake:
- 2tbs instant coffee dissolved in 2tbs hot water
- 100g/4 oz walnut halves
- 50g /2oz ground Linseed
- 3g/1tsp baking powder
- 150g/6oz softened butter
- 150g/golden caster sugar
- 3 Omega rich eggs
- 2 tbsps hemp oil
Ingredients for the Filling and Icing:
- 200g/8oz icing sugar
- 1tbs instant coffee dissolved in 1 tbs hot water
- 100g/4oz softened butter
Method :
- Pre-heat the oven to 170°C/325°F/Gas mark 3
- Toast the walnuts on a baking sheet in a pre-heated oven for 7-8 minutes. Reserve 10 halves for decoration. Finely chop the rest.
- Place the softened butter and the sugar in a bowl or food mixer and whisk for around a minute until light and fluffy.
- Beat the eggs and add to the mixing bowl. Sift the flour and baking powder into the bowl and then whisk everything together until smooth.
- Fold in the dissolved coffee and chopped walnuts with a large metal spoon until evenly mixed. Ensure that the mix falls easily off the spoon and is not too dry. Add the hemp oil. If needed, add a little water.
- Spoon the mix into a greased and lined 7”cake tin or two greased and lined 8” sandwich tins. Smooth the mix out gently and then place in the centre of the oven. Bake the sandwich tins for 30 minutes or the 7”tin for 1 hour.
- Make sure the cakes are cooked by sticking a skewer in and ensuring it comes out clean. Leave to cool. Cut the 7” cake in half ready to fill and ice.
Nutritional Information : Per serving
| Energy (Kcal) | 443 |
| Fat (g) | 32 |
| ALA (g) | 2.4 |
| LC- Omega 3 (g) | 0 |
| Omega 6 / Omega 3 ratio | 2.1 |