Cake with fruit salad or ripe fruit

Overripe fruit and leftover fruit salad… wondering what to do with it? Simple: a cake!
Don’t throw it out. Fruit is a great ingredient that gives desserts a brighter flavour, and juicier texture. It does not have to “look good” because we’ll use it inside the cake. Once perfectly blended with the batter, the fruit will also give the finished cake a striking colour.
The recipe calls for just a few, simple ingredients.


  • 300 g flour type 00
  • 3 eggs
  • 150 g sugar
  • 90 ml seed oil
  • 6 tablespoons LIMMI lemon juice
  • approx. 500 gr leftover fruit salad, fully drained of its liquid, or overripe fruit (i.e., pears, bananas, kiwis, apples, etc.)
  • 1 packet baking powder


 Separate the eggs, and whip the egg whites to stiff peaks.

Beat the egg yolks with the sugar till foamy, and then gradually add in the flour, previously sifted with the baking powder. Mix in the citrus juice, seed oil, and lastly the fruit, cut into small cubes. Now fold in the whipped egg whites using a bottom-to-top motion, to form a uniform batter.

Bake the cake in an oven pre-heated to 180° C for 30-40 minutes (verify doneness with the skewer test).

Once cool, generously sprinkle confectioners’ sugar on top of the cake.

This cake is best enjoyed for breakfast (also try baking it in a plum cake tin), or as a healthy mid-afternoon snack, paired with a cup of lemon tea.