Apricot Orange Breakfast Cake

Prep Serves: 4 | Prep Time: 15 mins | Cook Time: 20 mins

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.

INSTRUCTIONS

1 Preheat the oven to 180°C and grease and flour a medium loaf tin.

2 Stir the dried fruits with the orange juice.

3 Whisk the whole wheat flour with the baking powder and baking soda and salt.

4 Beat the butter, sugar and honey together. Add the egg, vanilla essence and orange zest and beat until fluffy.

5 Add the milk and whisk a few more times.

6 Stir in the flour mixture followed by the dried fruits.

7 Pour the batter into the loaf tin and bake for 20 minutes.

ingredients

1 cup whole wheat flour
1 tsp baking powder
1 tsp baking soda
pinch of salt
2 tsp honey
¼ cup brown sugar
¼ cup butter, soft
1 egg
¼ cup milk
2 tbsp orange juice
1 tsp vanilla
2 tbsp orange zest
⅓ cup dried apricots, diced
Powdered/icing sugar for dusting

ROOTED IN WELLNESS

NON-FUSSY COOKING

ALWAYS TESTED RECIPES

EGGLESS FRIENDLY

STRAIGHT FROM THE HEART

BALANCE OVER PERFECTION

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Apricot Orange Breakfast Cake

INSTRUCTIONS

ingredients

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