Ballygerald East

New Inn

Cashel, Co Tipperary




Healthy Brown Bread


  • 125g plain flour
  • 1 teaspoon of bread soda
  • 350g whole wheat flour
  • 20g sugar
  • 275ml butter milk
  • 150g natural yogurt
  • 1 egg
  • 25g Emerald Oils Rapeseed Oil


  • 1.Use a bowl and a wooden spoon. Don't use a mixer!!!
  • 2.Sieve the plain flour, bread soda and salt, add the whole wheat flour and sugar and mix thoroughly.
  • 3.Beat the egg and yogurt together and add the oil and then the butter milk to make up 425ml. Add the liquid to the dry flour mix and mix to form a deliberate wet mix.
  • 4.Drop the mixture into greased loaf tins and bake in preheated oven 210˚C for 35\40 minutes. Allow to cool before slicing and serving.


Ginger & Lime Slice


  • 100g oatmeal
  • 125g wholemeal plain flour
  • 5 teaspoons ground ginger
  • 2 teaspoons baking powder
  • Zest and juice of a lime
  • 150g soft brown sugar
  • 175ml rapeseed oil (Emerald oils)
  • 2 medium eggs, lightly beaten
  • 1 tablespoon golden syrup
  • 50ml semi skimmed milk
  • To decorate: 25g icing sugar+ lime zest


  • 1.Preheat oven to 160˚C, gas mark 3. Lightly grease a 16cm square cake tin and line with baking parchment.
  • 2.Mix together the oatmeal, flour, ginger, baking powder and the lime zest then stir in the sugar.
  • 3.Place the oil, eggs, syrup and milk into a small bowl and lightly whisk.
  • 4.Make a well in the centre of the flour then pour in the oil mixture and gently fold in.
  • 5.Pour into the cake tin and bake for 45-50 minutes or until the cake feels firm . Test with a skewer to be sure, the skewer should come out clean.
  • 6.Allow to cool slightly in the tin before turning out onto a cooling rack.
  • 7.Once cooled, mix together the icing sugar with enough lime juice to form a glacé icing. Drizzle the icing over the cake and finish with extra zest if required.
  • 8.Serve cut into 12 slices.


Carrot and Banana Cake


For The Cake

  • 250g(8oz) plain flour
  • 2 teaspoons baking powder
  • 150g (5oz) light soft brown sugar
  • 50g(2oz) walnuts, chopped
  • 50g(2oz) sultanas
  • 125g(4oz) carrot, peeled and grated
  • 2 ripe bananas, mashed
  • ½ teaspoon mixed spice
  • 3 eggs, beaten
  • 150ml(¼ pint) of Emerald Oils Rapeseed oil
  • For The Topping
  • 200g of Philadelphia cream cheese
  • 100g(6oz) icing sugar, sifted
  • ½ teaspoon of vanilla essence or ½ a fresh vanilla pod
  • Method
  • 1.Preheat oven to 180˚C , 350˚F, Gas Mark 4.
  • 2.Grease and line a 20cm(8inch) round cake tin.
  • 3.Sift together the flour and the baking powder and stir in the sugar and mixed spice. Add the sultanas, walnuts, carrots and bananas and mix lightly. Make a well in the centre, add the eggs and the oil and beat thoroughly.
  • 4.Turn the mixture into the cake tin and bake for 1 hour. allow to stand for 10 minutes before turning out onto a cooling rack.
  • 5.Blend all the topping ingredients thoroughly together. Spread over the cold cake and leave in a cool place to harden up slightly before serving

This cake will keep well in the fridge up to 3 days


Simple Fruit Cake


225g of plain flour.

2 level teaspoons of baking powder.

150g of light brown sugar.

125 ml. of Emerald Oils rapeseed oil.

2 tablespoons of milk.

2 Eggs

1 teaspoon of mixed spice.

450g of dried fruit, soaked in 400ml of tea overnight and drained before adding to dry ingredients.


  • 1)Sift the flour, baking powder and mixed spice into a bowl.
  • 2)Add sugar.
  • 3)Measure the rapeseed oil in a jug, add eggs and milk and beat together.
  • 4)Add the oil mixture to dry ingredients and mix well.
  • 5)Add fruit and mix.
  • 6)Pour mixture into an 18cm round, lined tin.
  • 7)Bake for 1 hour @ 170˚C and then 1¼ hours @ 150˚C.
  • 8)Use a skewer to check if cake is cooked, the skewer should come out clean - if required the cake may need to bake for an additional 15 minutes.
  • 9)Allow the fruit cake to cool in the tin.


If you think that the top of the cake is browning too much, cover the top with some parchment paper.

This cake is best eaten a few days after baking.

Because of the use of rapeseed oil - this cake is a healthier bake for lowering cholesterol.


Emerald Oils Banana Cake

All you need:

120 ml Emerald Oils rapeseed oil

160 g caster sugar

3 bananas, using ripe works best

225 g plain flour

2 eggs besten

60 ml milk

1 tsp baking powder

1 tsp vanilla essence

100 g chocolate,cut up into small pieces

2 lb lined loaf tin


1 Preheat oven to 180oC/160oc fan.

2 Mash bananas in a bowl using a fork.

3 Beat together the oil and sugar in another bowl.Continue whisking while preparing other ingredients.

4 Add the eggs into the oil mixture, one at a time,whisking continuously.

5 Add in the remaining ingredients one at a time-flour,baking powder,chocolate,banana,milk and vanilla essence.Fold them together and mix well.

6 Transfer the mixture to the loaf tin.Place the tin in preheated oven for first 15 minutes then reduce the temperature to 170oC/150oC for remaining 50 minutes.

7 Overall cooking time 65 minutes.

Serve with chocolate drizzle over the cake.Enjoy.

Tips: for healthy option replace plain four with wholemeal and chocolate chips with dried fruit eg sultanas and cranberries.


Emerald Oils Chocolate Chip Brownies
All you need: 
3 medium eggs
200g light brown sugar 
150g Self-raising flour
50g cocoa 
100ml Emerald Oils rapeseed oil
25 g chocolate chips 
1 Preheat oven to 180 o C and line a 22 cm square dish 
2 Whisk eggs and sugar together until pale and creamy. Sieve flour and cocoa together and gently add to egg mixture, then whisk in oil and fold in chocolate chips. 
3 Pour into prepared dish.
4 Bake for 30 minutes and cool slightly before turning out of dish. Cut into 12 pieces.
TIP: For a healthy option - Replace chocolate chips with dried cranberries and replace self-raising flour with self-raising wholemeal flour. Enjoy.


Emerald Oils Flapjacks,
All you need. 
80 ml Emerald oils rapeseed Oil 
3 tablespoon of golden syrup 
120 g brown sugar 
Juice and zest of half of 1 orange 
1 teaspoon of cinnamon
Small handful of sultans or dried fruit of your choice
200g porridge oats 
1 Put oil,golden syrup,cinnamon and sugar in a pan and heat slowly until melted 
2 Stir in orange juice,zest, oats and dried fruit 
3 Spread mixture into a lined dish 9 inch square 
4 Bake at 180oC for 25 minutes
5 Leave in tin for 5 minutes, then cut into squares 
6 Remove from tin when cold. ENJOY.. 
Tips: Can also add chocolate pieces to mixture and for gluten free use gluten free oats.


Emerald Oils Chocolate Biscuit Cake 
What you need: 
65ml Emerald Oils rapeseed oil 
200g milk chocolate 
130g dark chocolate. 
3 tablespoons of golden syrup, 1 tablespoon milk
250g of biscuits (mixture of toffee pops,rich tea and digestive)
1 handful of maltesers 
1 crunchie 1lb loaf tin 
1 Line loaf tin with cling flim 
2 Break chocolate into small pieces add oil,milk, chocolate and golden syrup into saucepan and melt over low heat,stir well
3 Take pan off heat and add broken biscuits and broken crunchie, mix in maltesers 
4 Pour into the lined tin and cool in fridge for three hours
5 Remove the biscuit cake from the tin and peel off the clingfilm 
6 Cut into small pieces and enjoy.....