Mary Berry’s Whole Orange Spice Cake is a moist and aromatic dessert that combines the zesty flavor of oranges with the warm notes of spices. This delightful cake is perfect for tea time, special occasions, or a cozy family gathering.
What is Mary Berry’s Whole Orange Spice Cake?
Mary Berry’s Whole Orange Spice Cake is a unique recipe that uses an entire orange, including the peel, to create a moist and flavorful cake. Infused with spices like cinnamon and nutmeg, this cake is rich, aromatic, and bursting with citrusy goodness.
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Why You Should Try This Recipe
- Unique citrus flavor: The whole orange gives it an intense and natural orange flavor.
- Warm and comforting spices: Perfect for autumn or winter baking.
- Moist and tender: The cake’s texture is beautifully soft.
- Simple ingredients: Easy to make with pantry staples.
- Crowd-pleaser: A perfect dessert for any occasion.
Ingredients Needed to Make Mary Berry Whole Orange Spice Cake
- Self-raising flour – 225g, for a light texture.
- Butter – 175g, softened, adds richness.
- Caster sugar – 175g, sweetens the cake.
- Eggs – 3 large, for binding.
- Whole orange – 1 large, boiled, and finely blended.
- Baking powder – 1 teaspoon, for extra rise.
- Ground cinnamon – 1 teaspoon, for warmth.
- Ground nutmeg – ½ teaspoon, adds depth.
- Milk – 2 tablespoons, for a moist batter.
For the Glaze (Optional):
- Icing sugar – 100g, for a sweet topping.
- Orange juice – 2 tablespoons, for flavor.
Equipment Needed
- Saucepan
- Blender or food processor
- Mixing bowl
- 8-inch round cake tin
- Parchment paper
Instructions to Make Mary Berry Whole Orange Spice Cake
Step 1: Prepare the Orange
- Place the whole orange in a saucepan and cover with water. Boil for 20–30 minutes until soft.
- Remove the orange, allow it to cool, then cut into chunks and remove any seeds. Blend the entire orange (including the peel) into a smooth purée.
Step 2: Prepare the Cake Tin
- Preheat your oven to 180°C (160°C fan) or 350°F.
- Grease and line the cake tin with parchment paper.
Step 3: Cream Butter and Sugar
- In a mixing bowl, beat the softened butter and caster sugar until light and fluffy.
Step 4: Add the Eggs and Orange Purée
- Gradually add the eggs one at a time, mixing well after each addition. Stir in the orange purée.
Step 5: Combine Dry and Wet Ingredients
- Sift the self-raising flour, baking powder, cinnamon, and nutmeg into the mixture.
- Gently fold the dry ingredients into the wet mixture until just combined. Add the milk to loosen the batter if needed.
Step 6: Bake the Cake
- Pour the batter into the prepared cake tin and level the surface.
- Bake in the preheated oven for 40–45 minutes, or until a skewer inserted into the center comes out clean.
Step 7: Cool and Glaze (Optional)
- Allow the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
- For the glaze, mix the icing sugar with orange juice until smooth, then drizzle over the cooled cake.
What Goes Well With Mary Berry Whole Orange Spice Cake
- Whipped cream: Adds a light and creamy touch.
- Vanilla ice cream: A cool and refreshing pairing.
- Citrus compote: Enhances the orange flavor.
- Fresh berries: Adds a pop of color and freshness.
- Hot tea or coffee: Complements the cake’s spiced flavor.
Expert Tips for Making the Best Mary Berry Whole Orange Spice Cake
- Boil the orange thoroughly: Ensures it blends smoothly and removes bitterness.
- Don’t overmix: Overmixing the batter can make the cake dense.
- Use fresh spices: Freshly ground spices provide the best flavor.
- Test for doneness: Insert a skewer into the center to ensure the cake is fully baked.
- Store properly: Wrap the cake tightly to maintain its moisture.
Easy Variations of Mary Berry Whole Orange Spice Cake
- Chocolate orange twist: Add 50g of cocoa powder to the batter.
- Nutty version: Stir in chopped walnuts or almonds.
- Lemon and orange cake: Use half an orange and half a lemon for a citrusy blend.
- Gluten-free option: Replace the flour with a gluten-free flour blend.
- Extra spice: Add ground ginger or cloves for a spicier flavor.
Best Practices to Store Mary Berry Whole Orange Spice Cake
- Room temperature: Store in an airtight container for up to 3 days.
- Refrigerate: Keeps fresh for up to 5 days in the fridge.
- Freeze: Wrap tightly in cling film and freeze for up to 1 month. Thaw at room temperature before serving.
Nutrition Value (per slice)
- Calories: 280
- Protein: 5g
- Fat: 12g
- Carbohydrates: 38g
FAQs
Can I use a different citrus fruit instead of orange in Mary Berry Whole Orange Spice Cake?
Yes, you can substitute the orange with a lemon for a tangier flavor or use a combination of citrus fruits like clementines or tangerines for a sweeter variation.
How do I ensure the orange doesn’t make the cake bitter?
Boiling the orange thoroughly removes its bitterness. Make sure to boil it for at least 20–30 minutes and blend it into a smooth purée before adding it to the batter.
Can I make Mary Berry Whole Orange Spice Cake gluten-free?
Yes, you can use a gluten-free self-raising flour blend instead of regular flour. Ensure the blend contains xanthan gum to maintain the cake’s structure.
How long does Mary Berry Whole Orange Spice Cake stay fresh?
The cake stays fresh for up to 3 days at room temperature in an airtight container or up to 5 days if refrigerated. For longer storage, you can freeze it for up to 1 month.
Final Words
Mary Berry’s Whole Orange Spice Cake is a delightful bake that combines zesty citrus with warm spices for a truly comforting dessert. Perfect for any season, this cake is as beautiful as it is delicious.
Try it today and enjoy a slice of spiced citrus heaven!
More By British Baking Recipes
- Mary Berry Vegetable Lasagne
- Jamie Oliver Vegetable Lasagne
- Mary Berry Honey Loaf
- Mary Berry Honey Cake
Mary Berry Whole Orange Spice Cake
- Prep Time: 20
- Boil the orange: 30
- Cook Time: 45
- Total Time: 1 hour 35 minutes
- Yield: 8
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Mary Berry’s Whole Orange Spice Cake is a unique recipe that uses an entire orange, including the peel, to create a moist and flavorful cake. Infused with spices like cinnamon and nutmeg, this cake is rich, aromatic, and bursting with citrusy goodness.
Ingredients
- Self-raising flour – 225g, for a light texture.
- Butter – 175g, softened, adds richness.
- Caster sugar – 175g, sweetens the cake.
- Eggs – 3 large, for binding.
- Whole orange – 1 large, boiled, and finely blended.
- Baking powder – 1 teaspoon, for extra rise.
- Ground cinnamon – 1 teaspoon, for warmth.
- Ground nutmeg – ½ teaspoon, adds depth.
- Milk – 2 tablespoons, for a moist batter.
For the Glaze (Optional):
- Icing sugar – 100g, for a sweet topping.
- Orange juice – 2 tablespoons, for flavor.
Instructions
Step 1: Prepare the Orange
- Place the whole orange in a saucepan and cover with water. Boil for 20–30 minutes until soft.
- Remove the orange, allow it to cool, then cut into chunks and remove any seeds. Blend the entire orange (including the peel) into a smooth purée.
Step 2: Prepare the Cake Tin
- Preheat your oven to 180°C (160°C fan) or 350°F.
- Grease and line the cake tin with parchment paper.
Step 3: Cream Butter and Sugar
- In a mixing bowl, beat the softened butter and caster sugar until light and fluffy.
Step 4: Add the Eggs and Orange Purée
- Gradually add the eggs one at a time, mixing well after each addition. Stir in the orange purée.
Step 5: Combine Dry and Wet Ingredients
- Sift the self-raising flour, baking powder, cinnamon, and nutmeg into the mixture.
- Gently fold the dry ingredients into the wet mixture until just combined. Add the milk to loosen the batter if needed.
Step 6: Bake the Cake
- Pour the batter into the prepared cake tin and level the surface.
- Bake in the preheated oven for 40–45 minutes, or until a skewer inserted into the center comes out clean.
Step 7: Cool and Glaze (Optional)
- Allow the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
- For the glaze, mix the icing sugar with orange juice until smooth, then drizzle over the cooled cake.
