Bravo™ apple Orchard Cake

This delicious BRAVO™ apple Orchard Cake highlights the warm spice and earthy flavours in this very different apple. Incorporating grated and diced apple in the recipe highlights the BRAVO™’s dense but juicy texture.

Incorporating wholemeal flour and tahini, the Orchard Cake is a healthier style of cake. The optional garnish of thinly sliced dehydrated BRAVO™ apple slices makes the most of the striking visual appeal of the apple, intensifying the dark burgundy skin colour and adding even more flavour and visual appeal


Makes 2 loaf cakes

300g plain flour
100g wholemeal spelt or wheat flour
¾ tsp bicarbonate of soda
¾ tsp salt
½ tsp ground cinnamon
½ tsp ground ginger
½ tsp ground cardamom
½ tsp ground allspice
1 Bravo™ apple, peeled and diced
150g unsalted butter, softened
250g caster sugar
3 large eggs
400g Bravo™ apples grated with skin on (approx. 2 Bravo™ apples )
2 tbsp tahini


2 cups icing sugar
2 tbsp melted butter
3 tbsp apple brandy or apple schnapps
Dried crosscut BRAVO™ Apples slices, for garnish (optional)


  1. Preheat oven to 180˚C. Line 2 loaf tins with baking paper.
  2. Combine the flours, bicarbonate of soda, salt and spices in a bowl. Take a tablespoon of this dry mix and toss through the peeled and diced Bravo™ apple. Beat the butter and sugar together until creamy and light and then add the eggs one by one until incorporated. Continue to beat in the flour mixture, grated Bravo™ and tahini until well combined.
  3. Fold through the dry mix-dusted diced apple with a large spoon before transferring equal quantities into the loaf tins.
  4. Bake 40 minutes and then reduce temperature to 150˚C for a further 10 minutes until an inserted skewer comes away clean. Place on a wire rack to cool.
  5. Sift the icing sugar before stirring through the melted butter and apple brandy. Ice the two loaf cakes and garnish with dried crosscut Bravo™ apple slices.

© Sophie Zalokar