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3 medium eggs

75g self raising flour

75g ground almonds

200g soft brown sugar

50g good quality cocoa powder

100ml Stainswick Farm Rapeseed Oil

Chocolate brownies


Extra bits – use one or two additions per recipe

50g dried fruit

50g chopped walnuts

25g mini marshmallows

50g white or milk chocolate chips




1.  Pre-heat the oven to 180°C (Fan 170°C), Gas Mark 4.  Lightly grease and line a 22cm square baking tin.

2.  Whisk together the sugar and eggs until pale and creamy.  Sieve in the flour and cocoa powder, add ground almonds and gently fold in.  Once combined gently, whisk in the Stainswick Farm Rapeseed Oil.  Stir in the extra bits!

3.  Pour into prepared tin and bake in centre of oven for 20  minutes until the edges just come away and the cake springs back slowly when touched.  Cool slightly before turning out onto wire rack.

4.  Cut into squares and enjoy hot or cold!