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.