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.