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Sunflower Oil
Sunflower oil, also called sunflower seed oil, is bland tasting and pale yellow. It is made from sunflower seeds. It is a good all-purpose oil and for this reason, sunflower oil production has been high since the 1960s. It has a very high smoke point and is great for shallow or deep frying.
Types of Sunflower Oil
There are 3 types of sunflower oil - high oleic, linoleic and NuSun. High oleic sunflower oil is defined as having at least 80% oleic acid. It has a neutral flavor and is very stable. High oleic sunflower oil is used in frying, spray-coating for dried fruit and crackers and in non-dairy creamers.
Linoleic sunflower oil has been the most common type of sunflower oil until recently. It is high in Vitamin C and has a light, clean flavor. This kind of oil is 65% polyunsaturated. It is available as a liquid salad oil and is used in shortening and margarine. If you use sunflower oil on your salad, it tastes virtually the same as olive oil, although olive oil does have more nutritious properties. Sunflower oil is great for baking, frying, and making dressings.
The National Sunflower Association chose the name NuSun for a new kind of sunflower oil. This oil is higher in oleic acid than the traditional sunflower oil. It does not require hydrogenation and contains no trans fatty acids, making it healthier than other sunflower oil types.
Benefits of Sunflower Oil
It is rich in vitamin C, which helps the body fight infection, heal wounds, and keep the tissues healthy, and high in omega 6 fatty acids. Sunflower oil is highly refined and contains polyunsaturated and mono-unsaturated fats, with low saturated fat levels. It has cardiovascular benefits and is thought to reduce cholesterol.
Recipe - Spiced Sunflower Oil and Honey Cake
Ingredients -
½ cup caster oil
⅓ cup sunflower oil
2 eggs
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon allspice
1 tablespoon sunflower seeds
½ teaspoon ground cloves
1¼ teaspoon baking powder
2 cups plain flower
¾ cup ironbark honey
Sunflower oil to grease
Icing sugar to dust
Preparation:
Heat the oven to 325ºC. Brush an 8 inch diameter round cake pan with oil to grease. Bet the eggs with an electric beater in a medium bowl until the go pale. Add the sugar and keep beating until the mixture is creamy. Whisk the oil and the honey with a fork in a jug until well combined. Add this mixture to the egg mixture. Keep beating until the mixture is fluffy and thick.
Sift the flour, cinnamon, ginger, allspice, cloves, and baking powder into a large bowl. Make a well in the middle and pour the egg mixture into it. Fold with a metal spoon until just combined. Pour the cake mixture into the greased pan. Bake for 50 to 55 minutes or until a skewer inserted into the center comes out without any mixture on. Remove the cake from the oven. Cool for 10 minutes in the cake pan before turning it out on a plate. Sprinkle with sunflower seeds and dust with icing sugar. Cut into wedges and serve them warm.
(Serves 8)
Wine Suggestion:
Wine to Serve with Spiced Sunflower Oil and Honey Cake
You might be more used to serving your dessert recipes with a cup of coffee or tea than a glass of wine but what about if you want to serve your sunflower oil and honey cake with wine? Which would be best?
Matching wine with desserts can be more complicated than matching them with savory dishes, just because getting it wrong results in both the wine and the dessert tasting funny. For this dessert, you might like to serve a late harvest Riesling, a Sauterne or a Muscat. Choose something quite sweet so it will still taste nice after you have had a bite of the cake, rather than too acidic or tart.
