Apricot + Orange Breakfast Cake

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.

The Recipe
Serves 4


  • 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


  • 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.