Mary Berry Orange And Almond Cake Recipe

This aromatic Orange And Almond Cake is a gluten-free wonder as well as being incredibly moist! Boiling the whole orange makes the skin go soft and mild, which along with the ground almonds adds a dense, sticky richness to this cake that is so delicious with a cup of tea.

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Mary Berry Orange And Almond Cake Recipe Ingredients

• The Orange Base:
  • 1 large thin-skinned orange
• The Cake Batter:
  • 3 large eggs
  • 175g (6 oz) caster sugar
  • 175g (6 oz) ground almonds
  • 1 tsp baking powder (gluten-free if required)
• The Decoration:
  • Flaked almonds, toasted (optional)
  • Icing sugar, for dusting

How To Make Mary Berry Orange And Almond Cake Recipe

1. Boil the orange: Place the whole orange (unpeeled) in a saucepan and cover with water. Bring to the boil, cover with a lid, and simmer gently for about 1 hour until soft. (Top up water if needed). Remove the orange and let it cool.
2. Prep the oven: Preheat the oven to 180°C (160°C fan/350°F/Gas 4). Grease and line a 20cm (8 inch) round deep cake tin with baking parchment.
3. Blitz the fruit: Cut the cooled orange in half and remove any pips (seeds). Place the chunks (skin, pith, and flesh) into a food processor and blitz until you have a smooth-ish purée.
4. Mix the batter: Add the eggs, caster sugar, ground almonds, and baking powder to the processor with the orange purée. Blitz again until everything is well combined and smooth. (Alternatively, beat the eggs and sugar in a bowl, then fold in the almonds, baking powder, and orange purée).
5. Bake: Pour the batter into the prepared tin. Bake for 50 minutes to 1 hour. The cake is done when it is golden brown and a skewer inserted into the center comes out clean. If it browns too fast, cover loosely with foil after 40 minutes.
6. Cool: Leave the cake to cool in the tin for 10 minutes, then turn it out onto a wire rack to cool completely.
7. Decorate: Once cold, dust heavily with icing sugar and sprinkle with toasted flaked almonds if desired.

Recipe Tips!

• Thin Skin: Try to choose a thin-skinned orange (like a Valencia or a large clementine). Thick skins have more white pith, which can make the cake slightly bitter.
• The Boil: Don’t skimp on the boiling time. The orange needs to be mushy-soft so it blends into a smooth puree. If it’s hard, you’ll have chewy bits of peel in your cake.
• Gluten-Free Check: This cake is naturally flourless! Just ensure your baking powder is certified gluten-free if you are baking for someone with celiac disease.
• Food Processor Ease: While you can mash the orange by hand and whisk the eggs, a food processor makes this recipe a breeze. It breaks down the peel much finer than a knife ever could.

What To Serve With Mary Berry Orange And Almond Cake Recipe?

This Mary Berry Orange And Almond Cake Recipe is a dense, damp cake that works perfectly as a dessert! A dollop of Mascarpone Cream or thick Greek Yogurt is the perfect partner to balance the intense citrus flavor. For a warm pudding vibe, serve slices with hot Chocolate Sauce! A refreshing glass of Iced Tea with lemon is a lovely way to wash down the sticky almond crumb.

How To Store Mary Berry Orange And Almond Cake Recipe

• Room Temp: Store the cake in an airtight container or wrapped in foil at room temperature. It keeps exceptionally well for up to 5 days, staying moist thanks to the almonds.
• Refrigerate: In hot weather, keep it in the fridge, but bring it to room temp before eating for the best flavor.
• Freeze: Wrap the cooled cake tightly in double foil. Freeze for up to 3 months. Thaw on the counter overnight.

Mary Berry Orange And Almond Cake Recipe Nutrition Facts

• Calories: 280 kcal
• Fat: 15g
• Carbohydrates: 28g
• Protein: 8g

Nutrition information is estimated per slice (8 servings).

FAQs

Try More Recipes:

• Mary Berry Honey Cake Recipe
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