Apricot + Orange Breakfast Cake

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Adjust Servings:
1 cup whole wheat flour
1 tsp baking powder
1 tsp baking soda
pinch of salt
2 tsp honey
1/4 cup brown sugar
1/4 cup butter, soft
1 egg
1/4 cup milk
2 tbsp orange juice
1 tsp vanilla essence
1 tbsp orange zest
1/3 cup dried apricots, diced
icing sugar for dusting

Apricot + Orange Breakfast Cake

  • Serves 4
  • Medium




Dried apricots and oranges, whole-wheat flour, rich honey… this has been one of those recipes that I enjoyed making from start to finish, simply because of the heady scents, the relaxed process and the exciting results. One could say this is a an outright dessert, but I prefer to call it a breakfast cake. It’s a bit smudgy and scraggly (I’m creating my own set of vocab for cakes!), wherein it’s fluffy, yet dense, it’s soft and crumbly, yet forms a somewhat firm shape. I don’t know. I’m just rambling. Bake it and we’ll talk.

But you need to make this. It’s almost guilt-free due to the whole wheat flour used. Let’s conveniently overlook the butter and sugar, but you know what I mean. It takes minutes to whisk up, and requires less than some patience to bake. Store it well and you’ve sorted out breakfast for a couple of days. This portion is a small one, which is great for a small family, or you know, just you.

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Preheat the oven to 180°C and grease and flour a medium loaf tin.
Stir the dried fruits with the orange juice.
Whisk the whole wheat flour with the baking powder and baking soda and salt.
Beat the butter, sugar and honey together. Add the egg, vanilla essence and orange zest and beat until fluffy.
Add the milk and whisk a few more times.
Stir in the flour mixture followed by the dried fruits.
Pour the batter into the loaf tin and bake for 20 minutes.
Remove from the oven, and allow to cool for 5-8 minutes within the tin before turning into serving plate.
Powder with some icing sugar once cake is completely cooled.

Kamini Patel

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