Nothing screams summer baking more than a traditional lemon drizzle cake.
This simple recipe from the team at Thixendale based Yorkshire Rapeseed Oil uses their Lemon Oil to give an extra zing to this teatime favourite and is a quick and delicious recipe you’ll be reaching for again and again.
For more recipe inspiration and to buy their award-winning range of oils, dressings and mayonnaises online visit www.yorkshirerapeseedoil.co.uk
Embrace the abundance of seasonal fruit from the garden and hedgerows this month with this delicious Plum Crunch cake recipe from the team at Jervaulx Abbey.
Taken from their recipe book In their Footsteps, this simple but delicious cake is perfect for a light afternoon treat, and the crunchy, sugary topping complementing the tartness of the plums perfectly.
For more information about Jervaulx Abbey and to buy their recipe book online visit www.jervaulxabbey.com
Celebrate the reopening of Jervaulx Abbey Tearooms with this gloriously indulgent Ginger Beer Cake recipe taken from their family recipe book In Their Footsteps. A great twist on a traditional chocolate cake, the ginger beer adds extra moisture making it really rich and indulgent.
The award winning tearooms recently welcomed visitors back to their outdoor seating area after the relaxation of the lockdown restrictions and will be open 7 days a week between 10am – 4pm for takeaways and collection.
For more information on their current menu visit www.jervaulxabbey.com
Give your weekend baking a boozy kick with these Spiced Orange Sponges with Whisky Buttercream from Yorkshire Rapeseed Oil.
Using their Cold Pressed Oil these simple sponges are filled with winter spice flavours and
make the perfect teatime treat.
For more recipe inspiration and to buy online visit www.yorkshirerapeseedoil.co.uk
If your lockdown baking is now in full swing why not give this deliciously zesty lemon and poppy seed cake a try from the team at Jervaulx Abbey Tearooms.
Taken from their book In Their Footsteps which features a collection of the award winning tearooms favourite recipes, this is a classic teatime treat and a real crowd pleaser!
For more information and to buy online visit www.jervaulxabbey.com
For the cake
It’s time to get your Christmas cake underway and this recipe from the team at Harrogate based farm shop Fodder involved a week’s worth of pre-soaking but is definitely worth the effort!
For more recipe inspiration and information about their range of locally sourced products visit www.fodder.co.uk
With raspberry season in full swing, take the opportunity to put these delicious berries to good use with this Raspberry and Almond Cake recipe from the team at Jervaulx Abbey Tearooms near Leyburn. Both gluten and dairy-free, this cake was awarded the top honour in the Best Free From Product category at the Deliciouslyorkshire Taste Awards.
The Abbey itself has recently reopened to visitors and this recipe is taken from the tearoom’s own recipe book, In Their Footsteps which celebrates the Burdon family’s 25 years of baking heritage at the historic site.
For more information visit their website www.jervaulxabbey.com
This summery Elderflower and Lemon Cake from the team at Thixendale based Charlie and Ivy’s is perfect for Fathers Day lunch on Sunday. Using their natural rapeseed oil to create the sponge, a splash of elderflower and gin give the drizzle a delicious kick! For more recipe inspiration visit their website www.charlieandivys.co.uk
Perfect for cold January days with a cup of Yorkshire Tea, this fruit loaf has no added fat, so is perfect for the January diet! (if you don't serve with cheese, that is!) This recipe uses Wold Top Ale, but you could use any good bottled Yorkshire ale from your local brewery.
Take advantage of the abundance of seasonal autumnal fruit now bursting from the hedgerows with this deliciously simple cake made using blackberries and Skyr, a healthy Scandinavian style yoghurt now produced locally in the heart of Yorkshire at Hesper Farm
Mix together the dried fruit and sugar and soak in the hot tea. Cover and leave overnight so the fruit becomes plump. Add the egg to the mixture and beat well. Stir in the flour. Line a ½ kg/1lb loaf tin. Put the mixture into the tin and bake in a preheated oven 160 C, 325 F, Mark 3 for about 1½ to 1¾ hours.
# Preheat the oven to 200°C/Gas Mark 6. Place 12 muffin cases in a muffin tray.
# In a large bowl, cream the butter until soft.
# Add the sugar and syrup or honey and beat until light and fluffy.
# Stir in the egg and pumpkin until well mixed.
# Sift over the flour, salt, cinnamon and nutmeg.
# Lightly fold these ingredients into the mixture.
# Stir in the currants or raisins.
# Spoon the mixture into the muffin cases so each is two-thirds full.
# Bake in the centre of the oven for 12-15 mins, until a skewer inserted in the centre comes out clean.