Bake with GM-Free Cold Pressed Canola Oil

Baking Hint

Hill Farm Preserves Canola oil can be substituted where a recipe calls for vegetable oil.

Lemon Poppyseed Cakes

• 2 cups SR flour
• 1 cup caster sugar
• 2 tablespoons poppy seeds
• 2 tablespoons finely grated lemon rind
• 1 cup milk
• ⅓ cup Hill Farm Preserves Canola oil (50:50 canola/lemon infused or only lemon oil if you're after fuller flavour)
• 1 egg
• Icing sugar to dust

Sift flour into large bowl. Add sugar, poppy seeds and rind and mix well. Whisk milk, oil and egg together in a small bowl. Pour into dry ingredients and mix until just combined. Spoon into greased muffin tins or patty pans and bake at 180° for approximately 12-15 minutes or until a skewer inserted in the middle comes out clean. Cool on rack. Dust with icing sugar or ice with cream cheese icing.

Best Ever Chocolate Cake

• 1 3/4 cups flour
• 1 3/4 cups sugar
• 3/4 cup cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons bicarbonate of soda
• 1/2 teaspoon salt
• 2 eggs
• 1 teaspoon vanilla
• 1/2 cup Hill Farm Preserves Canola Oil
• 1 cup milk
• 1 cup boiling water

Preheat oven to 160 (fan forced). Prepare a 25cm x 25 cm cake tin and line with baking paper. In a large bowl add the sifted flour, sugar, cocoa, baking powder, bicarb soda and salt, and mix until combined. Add eggs, milk, oil and vanilla mixture to dry ingredients and mix well. Add the boiling water and stir until batter is smooth. Pour into prepared cake tin and bake for 35-45 minutes, checking after 30 minutes. The cake is cooked when a skewer inserted in the centre of the cake comes out clean. Generously spread with icing and allow to set before sharing with loved ones.

Cheesy Savoury Muffins

• 1 cup grated cheddar cheese
• 2 cups SR Flour
• 400g creamed corn
• 1 cup buttermilk (if none in the fridge, add 1 tsp Hill Farm Apple Cider vinegar to 1 cup milk and stand for 10 minutes)
• Pepper and salt

Place sifted flour in a large bowl and make a well. Add all other ingredients, reserving ¼ cup of both creamed corn and cheese. Using a large metal spoon, fold until just combined. Spoon mixture into greased muffin tray. Evenly dollop and sprinkle with reserved creamed corn and cheese. Bake for 20 minutes at 180° or until the tops are golden and spring back lightly when touched.