Mary Berry’s Orange and Almond Cake is a delightful, gluten-free dessert that’s both moist and full of zesty flavor. The combination of ground almonds and fresh oranges creates a rich, dense cake that’s perfect for any occasion. With a simple preparation process, this cake takes about an hour to make and is sure to impress with its vibrant citrus flavor and soft texture.
What is Mary Berry’s Orange and Almond Cake?
This cake is made with ground almonds instead of flour, giving it a rich texture and making it naturally gluten-free. The flavor comes from using whole oranges that are boiled and blended into the batter, giving the cake an intense citrus taste. The result is a moist and flavorful cake, perfect for serving with a cup of tea or as a light dessert.
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Ingredients Needed to Make Mary Berry Orange and Almond Cake
- For the Cake:
- 2 large oranges
- 250g ground almonds
- 6 large eggs
- 250g caster sugar
- 1 tsp baking powder (gluten-free if necessary)
- Zest of 1 lemon (optional)
- For the Glaze (Optional):
- 100g icing sugar
- 2-3 tbsp orange juice
Instructions to Make Mary Berry Orange and Almond Cake
Step 1: Prepare the Oranges
Start by boiling the oranges. Place the two whole oranges (unpeeled) in a large pot of water, bring to a boil, and simmer for 1-2 hours until soft. Once cooked, drain the water and let the oranges cool completely. Cut them open, remove any seeds, and blend the oranges (peel included) into a smooth purée.
Step 2: Preheat the Oven
Preheat your oven to 180°C (350°F). Grease and line a 23cm (9-inch) round cake tin with parchment paper.
Step 3: Mix the Cake Batter
In a large mixing bowl, beat the eggs and caster sugar together until light and fluffy. Add the ground almonds, baking powder, and lemon zest (if using). Then, fold in the orange purée, mixing gently until all the ingredients are well combined.
Step 4: Bake the Cake
Pour the batter into the prepared cake tin and smooth the top with a spatula. Bake in the preheated oven for 45-50 minutes, or until a skewer inserted into the center of the cake comes out clean. If the top of the cake starts to brown too quickly, cover it loosely with foil after 30 minutes of baking.
Step 5: Prepare the Orange Glaze (Optional)
While the cake is baking, you can prepare the orange glaze. In a small bowl, mix the icing sugar with 2-3 tablespoons of orange juice until smooth. The glaze should be pourable but not too runny.
Step 6: Cool and Glaze the Cake
Once the cake is fully baked, remove it from the oven and let it cool in the tin for about 10 minutes before transferring it to a wire rack to cool completely. Once cooled, drizzle the orange glaze over the top of the cake for an extra burst of citrus flavor.
Step 7: Serve
Slice and serve the cake as is, or with a dollop of whipped cream or a sprinkle of icing sugar for a beautiful presentation. This cake pairs wonderfully with a cup of tea or coffee.
Pro Tips for Making the Best Mary Berry Orange and Almond Cake
- Boil the oranges in advance: This step takes some time, so you can boil the oranges ahead of time and store them in the fridge until you’re ready to bake.
- Use fresh oranges: For the best flavor, use fresh, juicy oranges. The boiled oranges add moisture and a rich citrus flavor to the cake.
- Cover the cake if it browns too quickly: Almond cakes tend to brown faster, so keep an eye on it during baking and cover with foil if needed.
- Make it gluten-free: Ensure the baking powder you use is gluten-free to keep the cake naturally gluten-free for those with dietary restrictions.
How Do I Store and Reheat Mary Berry Orange and Almond Cake?
This cake can be stored in an airtight container at room temperature for up to 3 days. To keep it moist for longer, you can refrigerate it for up to a week. Simply bring it back to room temperature before serving, or enjoy it slightly chilled. You can also freeze it for up to 1 month by wrapping the cake tightly in cling film and foil. Thaw it overnight in the fridge before serving.
Nutrition Value (per serving):
- Calories: 340
- Fat: 22g
- Carbohydrates: 29g
- Protein: 10g
- Fiber: 4g
- Sugar: 24g
FAQs
Can I make Mary Berry Orange and Almond Cake in advance?
Yes, you can make this cake in advance. It stays moist for several days when stored in an airtight container, and it can even taste better as the flavors develop. You can also freeze the cake for up to 1 month and thaw it before serving.
Is Mary Berry Orange and Almond Cake gluten-free?
Yes, this cake is naturally gluten-free as it uses ground almonds instead of flour. Just make sure to use gluten-free baking powder to keep the recipe completely gluten-free.
How long should I boil the oranges for this cake?
The oranges should be boiled for 1-2 hours until they are soft enough to be easily blended into a purée. This step helps give the cake its rich, moist texture and intense citrus flavor.
Can I use a different citrus fruit instead of oranges?
Yes, you can substitute the oranges with lemons for a more tart flavor. However, you may need to adjust the sugar to balance the tartness. Keep the process the same by boiling the lemons and blending them into a purée.
Final Words
This Mary Berry Orange and Almond Cake Recipe is a fantastic option for those seeking a gluten-free dessert or simply a delicious, moist, and citrus-flavored cake. Its unique texture and bold flavors make it an unforgettable treat!
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- Mary Berry Pear and Blueberry Galette
- Nigella Panettone Bread And Butter Pudding
- Mary Berry Vegan Cupcakes
Mary Berry Orange And Almond Cake
- Prep Time: 20
- Cook Time: 45
- Total Time: 1 hour 5 minutes
- Yield: 8 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
This cake is made with ground almonds instead of flour, giving it a rich texture and making it naturally gluten-free. The flavor comes from using whole oranges that are boiled and blended into the batter, giving the cake an intense citrus taste. The result is a moist and flavorful cake, perfect for serving with a cup of tea or as a light dessert.
Ingredients
For the Cake:
- 2 large oranges
- 250g ground almonds
- 6 large eggs
- 250g caster sugar
- 1 tsp baking powder (gluten-free if necessary)
- Zest of 1 lemon (optional)
For the Glaze (Optional):
- 100g icing sugar
- 2–3 tbsp orange juice
Instructions
Step 1: Prepare the Oranges
Start by boiling the oranges. Place the two whole oranges (unpeeled) in a large pot of water, bring to a boil, and simmer for 1-2 hours until soft. Once cooked, drain the water and let the oranges cool completely. Cut them open, remove any seeds, and blend the oranges (peel included) into a smooth purée.
Step 2: Preheat the Oven
Preheat your oven to 180°C (350°F). Grease and line a 23cm (9-inch) round cake tin with parchment paper.
Step 3: Mix the Cake Batter
In a large mixing bowl, beat the eggs and caster sugar together until light and fluffy. Add the ground almonds, baking powder, and lemon zest (if using). Then, fold in the orange purée, mixing gently until all the ingredients are well combined.
Step 4: Bake the Cake
Pour the batter into the prepared cake tin and smooth the top with a spatula. Bake in the preheated oven for 45-50 minutes, or until a skewer inserted into the center of the cake comes out clean. If the top of the cake starts to brown too quickly, cover it loosely with foil after 30 minutes of baking.
Step 5: Prepare the Orange Glaze (Optional)
While the cake is baking, you can prepare the orange glaze. In a small bowl, mix the icing sugar with 2-3 tablespoons of orange juice until smooth. The glaze should be pourable but not too runny.
Step 6: Cool and Glaze the Cake
Once the cake is fully baked, remove it from the oven and let it cool in the tin for about 10 minutes before transferring to a wire rack to cool completely. Once cooled, drizzle the orange glaze over the top of the cake for an extra burst of citrus flavor.
Step 7: Serve
Slice and serve the cake as is, or with a dollop of whipped cream or a sprinkle of icing sugar for a beautiful presentation. This cake pairs wonderfully with a cup of tea or coffee.
