Fresh Fruit Cake

Unlike the dried fruit cake recipes common in New Zealand, this cake has a wet mixture. Our recipe is based on one from an Israeli book, although we had to reduce the quantities significantly to fit in our 20 cm x 20 cm cake tin. 

Fresh Fruit Cake

Galit Haviv-Thomas


  • 70 grams butter
  • 2/3 cups sugar
  • 3 egg yolks keep the whites for later
  • 1 heaped cup of flour
  • 2 tablespoons cornflour
  • 1 teaspoon baking powder
  • 2 tablespoons orange juice
  • 3 egg whites
  • 3/4 - 1 kg fruit fruit (apricots, plumes, blueberries), clean and stoned, chopped
  • Icing Sugar


  • Preheat oven to 180º C
  • Mix butter, sugar and egg yolks until a light and fluffy
  • Mix dry ingredients in a separate bowl
  • Add orange juice and the dry ingredients to egg mixture
  • Beat egg whites until it has little peaks
  • Mix gently into the cake mixture.
  • Lay the resulting mixture in the bottom of a greased 20 cm x 20 cm square cake tin
  • Lay fruit on top of cake mixture
  • Bake at 180º C for 40-50 minutes until golden. The cake mixture will rise through the fruit layer.
  • Remove and leave to cool.
  • Dust with icing sugar

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