Let There Be Cake

Apple/Orange/Passion Fruit Cake (with Yoghurt)
This Apple/Orange/Passion Cake is based on a recipe given to me by a friend, which I then made for her. In this instance, I used a gluten-free flour as my friend is wheat-intolerant.

Given that I used a gluten-free flour, I significantly modified the original recipe (by adding lots more fruit)  as my experience with gluten-free flours to date is that they tend to be drier than regular flours. I haven’t specified the type of flour in the ‘gredients section as you’re free to use whatever flour(s) you prefer.


  • 2 cups self-raising flour
  • two oranges, juiced
  • zest from said oranges
  • 4 apples, cored, peeled, chopped
  • 3 passion fruit
  • 3 large eggs
  • 1 handful currants
  • 1 handful dried apricots, chopped
  • 125g butter
  • 2 teaspoons cinnamon
  • Yoghurt, to serve


  • Preheat the oven to 180º C;
  • Line cake tin with baking paper;
  • Place the flour in a bowl, rub in the butter, stir in cinnamon, mix well;
  • Stir in the apples, oranges, currants and dried apricots;
  • Add the orange zest, eggs and juice, then mix well until combined;
  • Pour  mixture into the prepared cake tin, spread passion fruit across the top;
  • Bake for  1 hour, test that it’s cooked (well risen and firm to touch);
  • If not cooked to your satisfaction, bake for another 15 minutes, repeat as necessary;
  • Remove from oven when cooked;
  • Let it cool for a bit; and
  • Serve with a tart yoghurt.
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