Try this cake recipe for a delicious treat that combines cinnamon, with yummy summer fruits.


  • ½ cup quick oats (To make this cake gluten-free, substitute the oats for quinoa or rice flakes)

  • 2 large Granny Smith apples- peeled quartered, cored and cut into 1.5 cm pieces

  • Zest & juice of a small lemon

  • 2 eggs

  • 150g caster sugar

  • ½ cup plain flour (To make this cake gluten-free, replace flours with a gluten-free flour mix)

  • ½ cup wholemeal flour (To make this cake gluten-free, replace flours with a gluten-free flour mix)

  • ½ tsp ground cinnamon

  • 2 cups of frozen mixed berries

  • Topping

  • 2 Tbs brown sugar

  • 20g flaked almonds

  • ½ tsp ground cinnamon


  • 1.

    Preheat oven to 180 C, Spray a 23cm spring form tin liberally with oil spray.

  • 2.

    Add oats and shake around the tin to coat the sides and bottom

  • 3.

    Place apples and lemon juice & zest in a freezer bag and set aside.

  • 4.

    Beat together the eggs & sugar until light and creamy

  • 5.

    Sift the flours and cinnamon over the egg mixture and gently fold though

  • 6.

    Add apples and berries and gently stir through.

  • 7.

    Pour mixture into cake tin scatter over the topping mix and bake for 35-40 minutes

  • 8.

    Leave to cool in the tin for 15 minutes before serving warm or cool completely in tin before removing

  • 9.


  • 10.

    Use pears, instead of apples and tinned plums instead of cherries.

  • 11.

    These can be made as mini muffins for easy to transport and eat picnic/races food.

  • Makes 48 mini cakes:

  • 1.

    Cut apple into ½ cm pieces

  • 2.

    Spray a 24 hole mini muffin tray with oil spray and bake at 200C for 12-15 minutes or until an inserted toothpick comes out clean.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 310kj
  • Fat Total 3g
  • Saturated Fat 0g
  • Protein 7g
  • Carbohydrate 64g
  • Sugar 30g
  • Sodium 18mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Note: To make this cake gluten-free, replace flours with a gluten-free flour mix. You can substitute the oats for quinoa or rice flakes.

Recipe from the Experts at Weigh it Up Australia, Julie White, Healthy Food Innovator and Barbara Macciolli, Allergy Friendly Cooking Expert

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