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  • Writer's pictureJayne Avery

Chunky Apple, Orange and Lavender Cake

Updated: Jul 11, 2021

This cake is even more delicious than it looks. 

It is tangy, fruity and moist -  becoming more moist the second day - if it lasts that long! 

It is best kept in the fridge.



225g self raising flour

1 rounded tsp baking powder

3 Bramley apples (about 550g) – peeled and chopped into small dice

2 large beaten eggs

75g fat – (dairy free marg, coconut oil or soft butter)

100g soft brown sugar

Grated zest of a large orange

A little milk if needed (soy, goat, cow or nut)

2tbs fresh lavender florets

lavender sprigs to decorate


For the icing

50g icing sugar - sifted

Juice from half an orange

A little orange zest



  1. Grease and line a 20cm loose bottomed round tin

  2. Pre-heat oven to 160° fan oven, Gas mark 4 180°C

  3. Sift the flour and baking powder into a blender

  4. Add the fat, sugar and eggs

  5. Whizz in the blender until it’s a smooth creamy consistency

  6. Fold in the apples, lavender and orange zest.

  7. Add a tablespoon of milk if the mixture seems dry

  8. Spoon the mixture into the prepared tin, levelling off with the back of a spoon

  9. Bake for about one hour – when cake feels springy in the centre and is just about shrinking away from the edge of the tin


  1. Put the sifted icing sugar into a pint sized mixing bowl

  2. Gradually pour in enough orange juice to make a thick/runny icing

  3. Spread over the cake and allow it to drip over the sides

  4. Decorate with orange zest and lavender sprigs




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