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Cake, cake and more cake!


Cake, cake and more cake!


I think everyone knows that we are partial to a bit of cake at teabreak. You could say that YRO runs on cake, with coffee and tea a close second!

We’re lucky enough to have a number of bakers on the team (well it is a requirement on the job application form!) and we’re lucky enough to have an endless supply of our wonderful and versatile cold pressed natural rapeseed oil to make our sweet treats!

Using our oil usually means our cakes and traybakes are usually a one bowl method and we’re always happy to support less washing up! But more importantly it makes for a slightly healthier bake, and we’re all for that. For the majority of our cake baking we just swap the weight of the butter or spread for the same weight of our cold pressed best. For a slightly lighter bake we replace the fat in the recipe for two-thirds oil and one-third milk. Always happy to have a play around with recipes and get the bake just right, so you can be assured that all the baking recipes on our website have been tried and tested by the team!

In addition to our natural oil for those easy bakes, our Lemon & Lime Deli oils are the easy way to add flavour and on our website recipe page we make it easy for you by being able to search by product to find the perfect cake recipe for you.

We love this bake for Chocolate Truffle Muffins. We’re always tempted to make extra truffle mixture for rolling into chocolate truffles and even been known to gift them!

It’s this week’s favourite treat, so far! You never know it might just change!

Chocolate Truffle Muffins
Recipe by Esther Palmer - Makes 12

A very tasty truffle recipe, delicious on their own or served as a dessert with ice cream. These are made and served at many family occasions and are always a favourite.

150ml Yorkshire Rapeseed Oil
175g Self-Raising Flour
4tbsp Cocoa Powder
1tsp Bicarbonate of Soda
1tsp Baking Powder
150g Golden Caster Sugar
2tbsp Golden Syrup
2 Eggs
150ml Milk

150ml Double Cream
150g good quality Dark Chocolate
15g Butter
Small pinch of Salt
2tbsp Raspberry Jam
White Chocolate for grating over the top


Preheat the oven to 160oC, Gas Mark 3. Put all the ingredients for the muffins into a large mixing bowl and beat well until it makes a smooth, thick batter consistency. Divide into 12 muffin cases. Bake in the oven for 30-35 minutes, until just firm to the touch. Leave to cook in the tins for 10 minutes and then take out. Leave to cool before topping.

To make the truffle topping, pour the cream into a sauce pan and place over a medium heat. Once the cream is hot, but not boiling, stir in the butter until melted. Whilst the cream is heating, melt the milk chocolate along with a small pinch of salt. Remove from the heat, pour the chocolate over the cream and stir well. Leave to cool until it becomes thick but still spreadable.

Once the muffins are cool, spread a little raspberry jam on the top of each followed by a couple of teaspoons or so of the truffle mixture. Top off the muffins with the grated white chocolate.

Our Tips
The muffin mixture can also be used to make a chocolate cake by dividing the mixture into 2 cake tins. They can then be sandwiched with the jam and truffle mixture. The top of the cake can be coated with a thin layer of melted milk chocolate and topped with grated white chocolate. Make sure the chocolate doesn’t set too much before spreading.