Mary Berry Boiled Orange Cake Recipe

This moist, tender Mary Berry Boiled Orange Cake is made with whole oranges, ground almonds, and eggs, and ready in about three hours. Slicing through the incredibly soft crumb reveals vibrant citrus speckles and releases an intense, sweet aroma. I find baking this flourless treat highly rewarding, especially on slow weekend afternoons.

Why This Classic Works

When I first made this, I doubted that boiling whole oranges, skin included, would yield a sweet cake. I expected a bitter bite, but the long boil completely removes the harshness. The resulting puree brings an unmatched depth of citrus flavour to the sponge.

Instead of heavy wheat flour, the ground almonds keep the crumb remarkably moist and light. It is a brilliant lesson in trusting traditional methods to deliver a rich, fuss-free dessert.

Mary Berry Boiled Orange Cake Ingredients

• 2 large oranges (unpeeled)
• 6 large eggs
• 250g caster sugar
• 250g ground almonds
• 1 tsp baking powder

How To Make Mary Berry Boiled Orange Cake

1. Boil the oranges: Place the whole oranges in a large pot, cover with water, and simmer for nearly two hours until soft.
2. Puree the fruit: Drain the oranges, cut them in half to remove any pips, and blend into a smooth puree in a food processor.
3. Mix the batter: Beat the eggs and sugar together in a bowl, then gently fold in the orange puree, ground almonds, and baking powder.
4. Bake the cake: Pour the batter into a lined 20cm springform tin and bake at 180°C for one hour until a skewer comes out clean.

Recipe Tips

• Cool completely: The cake is very fragile when warm, so let it rest in the tin before turning out to prevent breaking.
• Check for pips: Always inspect your boiled oranges before blending to prevent bitter hard pieces in your finished sponge.
• Cover with foil: If the cake browns too quickly in the oven, place a sheet of foil over the top halfway through baking.

What To Serve With Boiled Orange Cake

A generous dollop of crème fraîche or mascarpone cuts through the intense citrus sweetness perfectly. I also enjoy serving it alongside a strong cup of Earl Grey tea for a relaxing afternoon treat.

How To Store

Keep the cake in an airtight container at room temperature for up to three days, or in the fridge for up to a week. You can also freeze individual slices wrapped securely in cling film for up to three months.

FAQs

Can I use tangerines or clementines instead?

Yes, you can substitute smaller citrus fruits without issue. Just ensure you use the equivalent weight of about 350g to 400g total fruit to keep the moisture balance correct.

Why did my cake sink in the middle?

Opening the oven door too early can cause the delicate, flourless sponge to collapse. Make sure to wait until the final ten minutes of the baking time to check it.

Is this cake completely gluten-free?

Yes, since it relies entirely on ground almonds for structure, it is naturally free from gluten. Just verify your baking powder is certified gluten-free if catering to severe allergies.

Nutrition

• Calories: 320 kcal
• Total Fat: 18g
• Saturated Fat: 2g
• Cholesterol: 160mg
• Sodium: 60mg
• Total Carbohydrate: 30g
• Protein: 10g

Try More Recipes:

• Mary Berry Blueberry Cake Recipe
• Mary Berry Blueberry Scones Recipe
• Mary Berry Pear and Blueberry Galette Recipe