Healthier Tea Time Cake

Replacing butter with Hillfarm Oil makes this cake it much better for you and gives it a pretty golden colour. We also add some polenta to give it a great texture.

Cooking Time 1 Hour 10 Minutes
Bake Bake
Serves Serves 12


  • 75ml Hillfarm Cold Pressed Rapeseed Oil
  • 175g Self Raising Flour
  • 2 Eggs
  • 1½ tsp Baking powder
  • 50g Ground almonds
  • 50g Polenta
  • 140g Caster sugar
  • 225g Natural yoghurt
  • 1 tsp Vanilla extract
  • 100g Sultanas



Preheat oven to 150°C/ gas mark 2

  1. Soak the sultanas in 3tbsp boiling water for 20 mins
  2. Lightly oil 2 x 20cm x 5cm cake tins.
  3. Put flour, baking powder, ground almonds, polenta and sugar into a large bowl
  4. In another bowl beat the egg, add vanilla essence, oil and yoghurt and mix together.
  5. Combine the wet and dry ingredients and add the drained sultanas.
  6. Divide the mixture between the two tins and cook in the middle of oven for 40 minutes and turn out onto a wire rack.
  7. When cool sandwich the cakes together with jam of your choice.


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