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Summer Strawberry Cake

Prep Cooking Serves
15 mins 45 mins 8 Adults

A delicious summery cake. The use of oil and yoghurt make the cake beautifully moist, along with the black pepper which brings the sweetness out in the strawberries.

Recipe by The Devilled Egg | The Online Cookery School.


  • 100g white spelt flour
  • 100g raising flour
  • 2 eggs
  • 150g coconut or demerara sugar
  • 250g yoghurt
  • 50ml of Fussels Extra Virgin Rapeseed Oil
  • 1 teaspoon of vanilla extract
  • Few drops of red food colouring (optional)
  • 1 teaspoon of strawberry powder (optional)
  • Large pinch of salt
  • 1/2 teaspoon of ground black pepper
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of bicarb powder
  • 200g chopped fresh strawberries


Preheat the oven to 180C.

Grease a bundt mould with butter or oil.

Combine the dry ingredients for the cake in one bowl and the wet in another. Pour the dried into the wet ingredients and whisk until smooth.

Stir in the strawberries and bake in the oven 45 minutes or until a skewer inserted into the centre comes out clean.

Leave to cool and invert onto a plate.


All the Fussels best sellers, tripled up and packaged together in special offers!

Choose Three of the Following

Trio Of Flavoured Rapeseed Oil for Cooking


Smoked Rapeseed Oil (Pack Of 3)


Garlic Rapeseed Oil (Pack Of 3)


Chilli Rapeseed Oil (Pack Of 3)


Sicilian Lemon Rapeseed Oil (Pack Of 3)


Truffle Infused Rapeseed Oil (Pack of 3)


3 X 500ml Bottles Of Cold Pressed Rapeseed Oil