Wharfe Valley Wilfra cakes – a twist on a Yorkshire classic!

We have a delicious Yorkshire recipe to share given to us by Steph Moon,  a well known Yorkshire chef. Steph represented the North East on BBC2’s Great British Menu in 2011 and is a consultant chef in her own business ‘All things food’. She recently prepared this treat for us whilst recording an episode of Made in Leeds at our rapeseed farm in Collingham, Yorkshire.

This is a traditional Yorkshire recipe for a cake which was historically baked and given out to the people  of Ripon to celebrate the return of St Wilfred from exile in the 7th Century.

For the short crust pastry:

  • 8 oz plain flour,
  • 1 oz Wharfe Valley rapeseed oil,
  • 2 oz butter or margarine,
  • 1 tablespoon caster sugar,
  • 1 pinch of salt,
  • 1 egg yolk,
  • 1-2 teaspoons water

 

Filling:

  • 1.5 lb peeled and thinly sliced cooking apples,
  • 3 oz demerara sugar,
  • 3 oz grated Wensleydale cheese,
  • lemon rapeseed oil to drizzle.

 

Method:

Rub the Wharfe Valley rapeseed oil and butter into the flour, sugar and salt. Mix to a stiff paste with the egg yolk and a little water. Leave to rest in a cool place until required.

Line a swiss roll tin with half the pastry and lightly prick the bottom. Lay on the finely sliced apples and add the sugar. Grate the cheese onto the top. Put on a pastry lid and brush with milk and sugar. Make a few slits along the top and bake for 10 minutes at 425oF, 220o, Gas Mark 7; for 10 minutes and then lower to 350oF, 180oc, Gas Mark 4; for a further 30 minutes. Serve with custard or cream.

The combination of apple and cheese is one much loved by Yorkshire men and women, “An apple pie without the cheese is like a kiss without the squeeze,” or so the little jingle would have it!