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Mary Berry Whole Orange Spice Cake

Mary Berry Whole Orange Spice Cake
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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.

Find it online: https://britishbakingrecipes.co.uk/mary-berry-whole-orange-spice-cake/