Mary Berry Boiled Orange Cake

You ever boil an orange? I hadn’t, until this cake came along. Felt a bit wrong at first, to be honest — like, what am I doing simmering fruit for hours like a Victorian marmalade maker? But oh my days, it’s so worth it. The scent alone — sweet citrus and steamy kitchen windows — made me feel like I was baking in my nan’s little bungalow on a rainy afternoon.

This Mary Berry classic is one of those “doesn’t look like much, but wow” cakes. No fancy frosting, no layers or swirls. Just whole oranges, blitzed down and folded into a rich almond batter. It comes out moist (like, almost pudding-moist), not too sweet, with a mellow orange flavour that somehow tastes sunny. I’ve made it for birthdays, brunches, and those midweek evenings when you just need a slice of something warm with a big cup of tea. Never met anyone who didn’t love it.

And bonus — it’s naturally gluten-free. So whether you’re baking for Auntie Sue with her delicate stomach or just after something a bit different from the usual sponge, this one’s a winner.

Why You’ll Love It

• It’s proper moist – not a dry crumb in sight
• Gluten-free without trying too hard – ground almonds do the job beautifully
• Full of orange flavour – peel and all, no essence needed
• Keeps well – even better the next day (if there’s any left)
• No faff with frosting – it doesn’t need it
• Smells like sunshine – even if it’s raining sideways outside

Ingredients

• 2 large oranges
• 6 eggs
• ½ pound (about 225g) ground almonds
• ½ pound (about 225g) sugar
• 1 teaspoon baking powder

How to Make It

Start with the oranges (yep, really):

Pop your two whole oranges into a pot of water — peel, pith and all. Bring it to a boil, then simmer gently for 2 hours. I know that sounds long, but you don’t have to babysit them. Just top up the water if it gets low and let the house fill with citrusy steam. Once they’re soft (you should be able to poke a knife in easily), drain and let them cool.

Give ’em a blitz:

Once the oranges are cool enough to handle, cut them open, flick out the seeds, and chuck everything — flesh, zest, and all — into a food processor. Blitz into a thick puree. If you don’t have a processor, you can mash them by hand but prepare for a bit of texture.

Preheat and prep:

Set your oven to 200°C (or 180°C fan). Butter and line a cake tin — I like a 20cm springform for easy removal. If you’re nervous about sticking, throw in a bit of flour or extra parchment on the bottom.

Make the batter:

In a large mixing bowl, crack in the eggs and give them a good whisk. Then add the sugar, ground almonds, baking powder, and your lovely orange puree. Stir until smooth and golden — it should smell like sunshine at this point.

Into the oven:

Pour the batter into your tin, smooth the top, and slide it into the oven. Bake for 45–60 minutes. It should rise slightly, turn a lovely deep gold, and a knife in the middle should come out clean-ish. If it browns too fast, cover loosely with foil halfway through.

Let it cool (I know, it’s hard):

Leave it in the tin to cool for a bit before turning it out. It’s a soft cake, so give it time to set up. Serve warm, room temp, or even cold from the fridge the next day.

Common Mistakes and How to Dodge Them

Why does my cake taste bitter?
You may have left in seeds or undercooked the oranges. Fully boil them until they’re tender and mellow.

Why’s it too wet in the middle?
You might’ve taken it out too early. Always check with a knife — it won’t be dry like sponge, but it shouldn’t be raw either.

My cake cracked on top!
Honestly? That’s fine. It adds charm. If you really care, bake it lower and slower, or cover with foil after 30 mins.

It sank a bit after baking. What gives?
Could be overmixing or opening the oven too soon. It’s a moist cake, so a little dip is normal.

Storage and Reheating

Fridge:
Wrap it up or pop it in a sealed container. It keeps for 2–3 days and actually gets better — more moist and orangey.

Freezer:
Slice it up and freeze the portions, wrapped individually. Defrost overnight in the fridge or a quick zap in the microwave works too.

Reheating:
Microwave slices on medium for 15–30 seconds. Or warm in the oven at 160°C for about 10 minutes. Lovely with cream or ice cream.

Frequently Asked Questions

Do I really boil the oranges with the peel?
Yes, and trust me, it’s what gives the cake its full citrusy flavour — not bitter if you boil them long enough.

Can I reduce the sugar?
You can knock off 20–30g if your oranges are super sweet. But too little and it won’t set properly.

What can I serve this with?
Crème fraîche, Greek yoghurt, whipped cream, ice cream… or just a big mug of Earl Grey.

Can I use clementines or blood oranges instead?
Absolutely. Just mind the size — you want about 400–450g of fruit once boiled.

Nutrition Facts (Per Serving):

• Calories: 215
• Fat: 10g
• Carbs: 28g
• Protein: 3.4g
• Sodium: 156mg
• Sugar: 16g

Try More Mary Berry Recipes:

• Mary Berry Pineapple Fruit Cake
• Mary Berry Carrot And Banana Cake
• Mary Berry Olive Oil Cake