Mary Berry Boiled Orange Cake Recipe

Mary Berry Boiled Orange Cake is a naturally gluten-free masterpiece made by simmering whole oranges until tender and blending them—skin, pith, and all—into a zesty puree. This fruit base is combined with ground almonds, sugar, and eggs to create a cake that is dense, damp, and pudding-like in texture, bursting with intense citrus flavor. It is the ultimate sophisticated bake for Passover or a gluten-free dinner party guest.

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Mary Berry Boiled Orange Cake Ingredients

• 2 Large Thin-Skinned Oranges: Whole. Thin-skinned varieties (like Valencias) are preferred as they have less white pith, which prevents the cake from being bitter.
• 6 Large Eggs: Provides the structure since there is no flour.
• 250g (9 oz) Ground Almonds: The substitute for flour, adding moisture and nutty richness.
• 250g (9 oz) Caster Sugar: To balance the bitterness of the orange rind.
• 1 teaspoon Baking Powder: (Ensure it is gluten-free if required).
• Flaked Almonds: For sprinkling on top.
• Icing Sugar: For dusting.

How To Make Mary Berry Boiled Orange Cake

1. Boil the oranges: Wash the oranges thoroughly. Place them whole (unpeeled) in a medium saucepan and cover with cold water. Place a saucer or smaller lid on top to keep them submerged. Bring to the boil, then reduce the heat and simmer gently for 2 hours. Check occasionally to ensure the water hasn’t boiled dry; top up if necessary.
2. Puree the fruit: Drain the water and allow the oranges to cool completely. Once cool, cut them in half and remove any pips. Place the oranges (skins and pulp included) into a food processor. Blitz until you have a smooth, thick orange pulp.
3. Preheat the oven: Preheat the oven to 180°C (160°C Fan/350°F/Gas 4). Grease a 20cm (8 inch) deep round loose-bottomed cake tin and line the base and sides with baking parchment.
4. Mix the batter: In a large mixing bowl, beat the eggs and caster sugar together until well combined (you don’t need to whisk them to a foam). Stir in the baking powder and ground almonds.
5. Combine the mixture: Add the orange puree to the almond mixture. Stir thoroughly until the batter is uniform and smooth. It will be quite liquid compared to a sponge cake batter.
6. Bake the cake: Pour the batter into the prepared tin. Sprinkle the flaked almonds generously over the top. Bake for about 1 hour (60 minutes). Check the cake after 40 minutes; if the almonds are browning too quickly, cover loosely with foil.
7. Check the texture: The cake is done when it is firm to the touch and a skewer inserted into the center comes out generally clean (it will be moist, but shouldn’t have raw batter).
8. Cool the cake: Leave the cake to cool in the tin. It is very fragile when hot and needs to set as it cools. Once cold, remove from the tin and dust with icing sugar.

Recipe Tips

• Orange Selection: The success of this cake relies on the oranges. Avoid thick-skinned Navel oranges if possible, as the thick white pith can make the cake bitter. If you only have thick-skinned ones, boil them for the full time to break down the bitterness.
• Speed Method: If you don’t have 2 hours to boil oranges, you can prick them all over, place them in a microwave-safe bowl with a splash of water, cover with cling film, and microwave on high for 8-10 minutes until soft. However, the boiling method yields a mellower flavor.
• Texture Expectation: This is not a fluffy sponge cake. It is meant to be wet, heavy, and fudgy, similar to a torte. Don’t panic if it feels heavy when you take it out of the oven.
• Cooling: Because it has no flour structure, if you try to unmould this cake warm, it will likely break apart. Patience is key.

What To Serve With Boiled Orange Cake?

This cake is intensely citrusy and moist, so it needs a creamy partner to balance the zing. A dollop of mascarpone cheese or crème fraîche is the perfect accompaniment. For a dessert course, serve it with poached spiced oranges on the side and a drizzle of the poaching syrup. It is also excellent with a strong espresso.

How To Store Leftovers Boiled Orange Cake?

• Room Temperature: Store in an airtight container in a cool place for up to 3 days. The high moisture content keeps it fresh.
• Refrigerate: In warm weather, keep it in the fridge to prevent the fruit content from fermenting. It is delicious eaten cold.
• Freeze: This cake freezes beautifully. Wrap the whole cake or slices in parchment and foil. Freeze for up to 1 month.

Boiled Orange Cake Nutrition Facts

• Calories: ~320 kcal
• Fat: 18g
• Carbohydrates: 30g
• Protein: 9g
• Nutrition information is estimated per slice based on 10 servings.

FAQs

Try More Recipes:

• Mary Berry Mars Bar Cake Recipe
• Mary Berry Tunis Cake Recipe
• Mary Berry Golden Syrup Cake Recipe