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Introduction & Cake!


Ginger Bread Cake

"I'd like to introduce myself. I'm Kali and I'm the newest member of the Yorkshire Rapeseed Oil team. I'm lucky enough to work for this small (but growing) family run farm. My first impressions of my new employment? Big skies, big ideas and big hearts. It's been a deep breath of, sheep scented, air for me to join this lot.

Coming into the food industry from an entirely different field of employment (Finance. Yes, I know. Sorry) I think the biggest eye opener for me has been the taste testing, attention to detail, hours of discussion and cups of coffee (not literally) that goes into every bottle of oil and each flavour combination. Add to this the stringent standards of hygiene that certainly my kitchen has never seen and you get a small picture of the daily life at Yorkshire Rapeseed Oil. They really do seem to breathe thinner air up on Garrowby Hill - it's the only way I can see for them to fit the amount they have to do into any one twenty four hour period.

A bit more about me. I like to bake and run; in that order. I probably should have said I run because I bake. Actually I should probably have a chat with myself along the lines of "if you didn't bake you wouldn't have to slog your way on foot through the Wolds three times a week". Cakes and biscuits; my downfall. I could probably give up the biscuits but cake would be hard.

I'm an accomplished 'tweaker' of recipes. I find a recipe I like and tweak it to fit in with my little girls cows milk allergy, my taste buds and whatever I have in my cupboard. I hope you caught the Gingerbread Cake with lemon icing. That one lasted nearly eight hours in my house. I made it Sunday morning and it had gone by Sunday night. Apparently it's great with hot custard to. I preferred it neat with tea and, later, with wine. Anyway, here's the recipe in all its gingery glory; made using Yorkshire Rapeseed Oil with ginger as well as a lovely grated chunk of fresh ginger. Taa daa! 



2 and 1/4 cups of self raising flour (1 cup = 140g)

1 cup of soft dark brown sugar

1 cup golden syrup

1 teaspoon mixed spice

3/4 cup of Yorkshire Rapeseed Oil with ginger finely grated chunk of fresh ginger to taste (the bigger the chunk the gingerier it will be!)

2 eggs

3/4 cup of milk


For the Icing

50g of icing sugar

1 tablespoon of lemon juice



* preheat oven to 180degrees C. Grease an 8" cake tin.

* mix together the flour, sugar and mixed spice

* beat together the oil, milk, eggs and syrup and add grated ginger to this. This seems to disperse the ginger better through the mix.

* mix dry and liquid ingredients together to form a smooth, runny gloop (technical term) and pour into cake tin

* cook for 20-25 minutes or until an inserted skewer comes out clean.


Before you make this cake it's probably a good idea to make peace with the calorific value and to remind yourself that one cake does not equate to a lifetime's over indulgence. Alternatively, resign yourself to a 40 minute run per slice.