The Mary Berry Boiled Orange Cake is a wonderfully moist and fragrant cake made with whole-boiled oranges, offering a delightful citrus flavor and a soft texture. This cake is perfect for afternoon tea, special occasions, or just a treat for citrus lovers. By using boiled oranges, the cake has a subtle bitterness from the orange peel, balanced perfectly with sweetness, making it a unique dessert that’s sure to impress.
What is Mary Berry Boiled Orange Cake?
Mary Berry’s Boiled Orange Cake is a citrusy, moist cake made with whole-boiled oranges, ground almonds, and flour. The key to its intense orange flavor lies in using whole oranges, peel, and all, which are boiled to soften and then blended into the batter. The result is a tender cake with an incredibly fresh, zesty taste and a soft, dense crumb. It’s often topped with a citrus glaze or served as is for a more rustic, simple finish.
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Why You Should Try This Recipe
- Incredibly moist: The boiled oranges give the cake a unique moisture and tenderness.
- Rich citrus flavor: Using whole oranges brings out the intense and aromatic orange flavor.
- Gluten-free option: You can easily make this cake gluten-free by using only ground almonds.
- Simple to prepare: Despite its unique flavor, the recipe is straightforward and doesn’t require complicated steps.
- Perfect for special occasions: This cake makes an elegant dessert for any gathering or celebration.
Ingredients Needed to Make Mary Berry Boiled Orange Cake
To make this delicious orange cake, you’ll need:
- Oranges (2 large, seedless): The key ingredient for the intense citrus flavor.
- Butter (100g, softened): Adds richness and moisture to the cake.
- Caster sugar (225g): Sweetens the cake and balances the citrus.
- Eggs (3 large): Helps bind the ingredients and adds lightness.
- Self-raising flour (50g): Gives the cake structure and a light crumb.
- Ground almonds (200g): Adds moisture and a slightly nutty flavor.
- Baking powder (1 tsp): Ensures the cake rises properly.
- Icing sugar (for optional glaze): Adds sweetness and a smooth finish.
Equipment Needed
- Saucepan: For boiling the oranges.
- Blender or food processor: To blend the boiled oranges into a puree.
- Mixing bowl: For combining the ingredients.
- Whisk: To mix the batter.
- Round cake tin (8-inch): Greased and lined with parchment paper.
- Wire rack: For cooling the cake.
Instructions to Make Mary Berry Boiled Orange Cake
Step 1: Boil the Oranges
- Place the whole oranges in a large saucepan and cover them with water.
- Bring the water to a boil, then reduce the heat and simmer for 1-1.5 hours until the oranges are soft.
- Once soft, remove the oranges from the water and allow them to cool completely.
Step 2: Preheat the Oven and Prepare the Tin
- Preheat your oven to 180°C (350°F) or 160°C (fan).
- Grease and line an 8-inch round cake tin with parchment paper.
Step 3: Blend the Oranges
- Once cooled, cut the boiled oranges into quarters (remove any seeds if necessary).
- Place the oranges, including the peel, into a blender or food processor and blend into a smooth puree.
Step 4: Mix the Dry Ingredients
- In a mixing bowl, combine the self-raising flour, ground almonds, and baking powder.
Step 5: Prepare the Cake Batter
- In another bowl, cream together the softened butter and caster sugar until light and fluffy.
- Gradually add the eggs, one at a time, beating well after each addition.
- Fold in the dry ingredients, followed by the orange puree, mixing until just combined.
Step 6: Bake the Cake
- Pour the batter into the prepared cake tin and smooth the top.
- Bake in the preheated oven for 50-60 minutes, or until a skewer inserted into the center comes out clean.
- If the cake is browning too quickly, cover it loosely with foil halfway through baking.
Step 7: Cool and Glaze (Optional)
- Allow the cake to cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely.
- If desired, mix icing sugar with a little orange juice to make a simple glaze and drizzle it over the cooled cake.
What Goes Well with Mary Berry Boiled Orange Cake?
- Whipped cream: Lightly whipped cream adds a soft, creamy contrast to the citrusy cake.
- Greek yogurt: For a tangy and creamy side, serve the cake with a dollop of Greek yogurt.
- Vanilla ice cream: A scoop of vanilla ice cream complements the zesty flavor perfectly.
- Lemon curd: Spread a little lemon curd on the cake for extra citrus goodness.
- Fresh berries: Add fresh raspberries or strawberries for a pop of color and tartness.
Expert Tips for Making the Best Mary Berry Boiled Orange Cake
- Boil the oranges fully: Make sure the oranges are soft all the way through, as this helps them blend into a smooth puree.
- Use seedless oranges: Seedless oranges make the process easier, but if your oranges have seeds, remove them before blending.
- Don’t overmix the batter: Mix until just combined to avoid a dense cake.
- Check for doneness: Start checking the cake after 50 minutes by inserting a skewer into the center. If it comes out clean, the cake is done.
- Let the cake cool completely: This cake becomes even moister after it cools, so give it time to rest before serving.
Easy Variations of Mary Berry Boiled Orange Cake
- Gluten-free version: Omit the self-raising flour and use only ground almonds, adding an extra teaspoon of baking powder to ensure a good rise.
- Orange and lemon cake: Replace one of the oranges with a lemon for a tangier citrus flavor.
- Chocolate orange cake: Add 100g of chopped dark chocolate or cocoa powder to the batter for a rich chocolate twist.
- Nutty topping: Sprinkle chopped almonds or pistachios on top of the cake before baking for added crunch.
- Spiced orange cake: Add a teaspoon of cinnamon or mixed spice for a warming flavor.
Best Practices to Store Mary Berry Boiled Orange Cake
- Wrap tightly: Once cooled, wrap the cake in plastic wrap or store it in an airtight container to retain its moisture.
- Store at room temperature: The cake can be stored at room temperature for up to 3 days.
- Refrigerate for longer storage: If you want to keep the cake longer, refrigerate it for up to a week. Bring it to room temperature before serving.
Best Practices to Reheat Mary Berry Boiled Orange Cake
- Microwave: For individual slices, reheat in the microwave for 10-15 seconds for a warm, moist treat.
- Oven: To reheat larger portions, wrap the cake in foil and warm it in a low oven at 150°C (300°F) for about 10 minutes.
Nutrition Value (per serving):
- Calories: 350
- Fat: 18g
- Carbohydrates: 40g
- Protein: 6g
- Fiber: 3g
FAQs
Can I make Mary Berry Boiled Orange Cake gluten-free?
Yes, you can make this cake gluten-free by omitting the self-raising flour and using only ground almonds. To ensure the cake rises properly, add an extra teaspoon of baking powder.
How long does boiled orange cake last?
Boiled orange cake can last up to 3 days when stored in an airtight container at room temperature. For longer storage, you can refrigerate the cake for up to 1 week.
Can I freeze boiled orange cake?
Yes, the boiled orange cake can be frozen. Wrap the cooled cake tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature before serving.
Do I need to peel the oranges for boiled orange cake?
No, you do not need to peel the oranges. The whole oranges, including the peel, are boiled and then blended into a smooth puree, giving the cake its intense citrus flavor. Just be sure to remove any seeds before blending.
Final Words
The Mary Berry Boiled Orange Cake is a deliciously moist and fragrant dessert that brings out the best of citrus flavors. With its simple preparation and unique use of whole-boiled oranges, this cake is a must-try for anyone who loves fresh, zesty desserts. Serve it with whipped cream, yogurt, or enjoy it on its own as a delightful teatime treat!
More By British Baking Recipes
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Mary Berry Boiled Orange Cake Recipe
- Prep Time: 30
- Cook Time: 90
- Total Time: 2 hours
- Yield: 8
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Mary Berry’s Boiled Orange Cake is a citrusy, moist cake made with whole-boiled oranges, ground almonds, and flour. The key to its intense orange flavor lies in using whole oranges, peel, and all, which are boiled to soften and then blended into the batter. The result is a tender cake with an incredibly fresh, zesty taste and a soft, dense crumb. It’s often topped with a citrus glaze or served as is for a more rustic, simple finish.
Ingredients
To make this delicious orange cake, you’ll need:
- Oranges (2 large, seedless): The key ingredient for the intense citrus flavor.
- Butter (100g, softened): Adds richness and moisture to the cake.
- Caster sugar (225g): Sweetens the cake and balances the citrus.
- Eggs (3 large): Helps bind the ingredients and adds lightness.
- Self-raising flour (50g): Gives the cake structure and a light crumb.
- Ground almonds (200g): Adds moisture and a slightly nutty flavor.
- Baking powder (1 tsp): Ensures the cake rises properly.
- Icing sugar (for optional glaze): Adds sweetness and a smooth finish.
Instructions
Step 1: Boil the Oranges
- Place the whole oranges in a large saucepan and cover them with water.
- Bring the water to a boil, then reduce the heat and simmer for 1-1.5 hours until the oranges are soft.
- Once soft, remove the oranges from the water and allow them to cool completely.
Step 2: Preheat the Oven and Prepare the Tin
- Preheat your oven to 180°C (350°F) or 160°C (fan).
- Grease and line an 8-inch round cake tin with parchment paper.
Step 3: Blend the Oranges
- Once cooled, cut the boiled oranges into quarters (remove any seeds if necessary).
- Place the oranges, including the peel, into a blender or food processor and blend into a smooth puree.
Step 4: Mix the Dry Ingredients
- In a mixing bowl, combine the self-raising flour, ground almonds, and baking powder.
Step 5: Prepare the Cake Batter
- In another bowl, cream together the softened butter and caster sugar until light and fluffy.
- Gradually add the eggs, one at a time, beating well after each addition.
- Fold in the dry ingredients, followed by the orange puree, and mix until combined.
Step 6: Bake the Cake
- Pour the batter into the prepared cake tin and smooth the top.
- Bake in the preheated oven for 50-60 minutes, or until a skewer inserted into the center comes out clean.
- If the cake is browning too quickly, cover it loosely with foil halfway through baking.
Step 7: Cool and Glaze (Optional)
- Allow the cake to cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely.
- If desired, mix the icing sugar with a little orange juice to make a simple glaze and drizzle it over the cooled cake.
