Summer Cake with YQ Flour, Pumpkin Seeds & Seasonal Fruit

Baking Cake Pumpkin Seeds Rye Rye Flour Seeds Spelt Spelt flour YQ YQ Flour

by Danka Jandric July 11, 2025

Danka Jandric's wholemeal YQ flour summer cake topped with seasonal fruit celebrates British summer and amazing British produce from grains and seeds to berries.

Wholemeal flour and seeds in the batter give this cake wonderful nutty and rich flavours, and moreover ensure that it’s just as good to your gut as it is to your taste buds.

Serves 8 to 10

Ingredients

100g YQ Wheat Flour, Stoneground, Wholemeal
75g Wholemeal Rye or Spelt flour
75g ground Roasted Pumpkin Seeds
1 tbsp Baking Powder
¼ tsp Salt
100g Light Brown Sugar
2 Large Eggs
100g Melted Butter
120g Greek Yoghurt
1 tsp Vanilla Extract

For serving:

Creamy topping of your choice plus seasonal fruit. Pictured: whipped cream (200 ml) sweetened with 1 tsp icing sugar.

Method

Grind pumpkin seeds to a coarse flour in a food processor.
Preheat oven to 170°C. Butter and line a 20 cm round cake tin.
In a large bowl, whisk together dry ingredients.
In another bowl, whisk together wet ingredients.
Combine wet and dry just until incorporated.
Pour into the tin and level the top.
Bake for 35–40 minutes, or until a toothpick comes out clean and the top is golden and slightly firm.
Cool completely in the tin, then transfer to a plate or board.

To serving:

Prepare your creamy topping.
Spread over the cooled cake.
Top with fresh fruit and a sprinkle of seeds, chopped pistachios or fresh herbs, like mint, if you like.

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