The aim is to champion ’50 tastes of cake’ in the region where thousands of homemade cakes are served to the region’s seven million plus visitors.
Catriona McLees of the North York Moors National Park Authority (NYMNPA) said: “Our prowess in cake-making probably dates back to the Vikings who are said to have invented Yorkshire Parkin, the ginger tea-bread which remains one of the most popular cakes across the region today.
“When people visit our area, having a slice of cake is very much part of the enjoyment factor. So, with the combination of having some of the most creative and best bakers in the country together with the multitude of imaginative places and beauty spots where visitors delight in tucking into a slice of deliciousness, we’re laying claim to the Capital of Cake!”
The NYMNPA has launched a website listing 50 of the most popular types of cake eaten in the area.
Some of the cakes featured on www.capitalofcake.com include:
- Ampleforth upside down apple cake made with the Abbey’s own apples and cider
- Moggy cake – a variation of Yorkshire Parkin without the oats. Moggy comes from the Norse flour moggi.
- Courting cakes – a Madeira/Victoria sponge laced with cream and strawberries, traditionally made by factory girls for the man they had their eye on.
- Funeral biscuits – caraway and shortbread biscuits with a heart in the middle. Traditionally these were given at Yorkshire funerals in Victorian times in memory of the deceased.
- Grosmont tart
- Rhubarb frangipane
- Lemon courgette cake
- Yorkshire curd tart
- Boltby Bridge cake
- Ravenscar tea loaf
