Mary Berry Boiled Orange Cake is made with large, thin-skinned orange, small thin-skinned orange, self-raising flour, baking powder, caster sugar, baking spread, free-range eggs, ground cinnamon, mixed spice, butter, icing sugar, full-fat mascarpone cheese, and orange pulp. This delicious Mary Berry Boiled Orange Cake recipe creates a tasty dessert that takes about 1 hour and 20 minutes to prepare and can serve up to 8 people.
Ingredients Needed
To Decorate:
- 1 large, thin-skinned orange
- 50g/1¾oz (¼ cup) caster sugar
For the Cake:
- 1 small, thin-skinned orange (such as Valencia)
- 275g/9¾oz (2 cups + 2 tbsp) self-raising flour
- 2 tsp baking powder
- 275g/9¾oz (1 ⅓ cups) caster sugar
- 275g/9¾oz (1 ¼ cups) baking spread, from the fridge
- 4 free-range eggs
- 1 tsp ground cinnamon
- 1 tsp mixed spice
For the Orange Icing:
- 50g/1¾oz (3.5 tbsp) butter, softened
- 175g/6oz (1 ½ cups) icing sugar, sieved
- 250g/9oz (1 cup) full-fat mascarpone cheese
- 2 tbsp orange pulp, reserved from above
How To Make Boiled Orange Cake
- Prepare the Decoration: Using a canelle knife, peel thick strips of orange peel from the large orange. If you don’t have a canelle knife, carefully slice away the rind and cut into pencil-thick strips (use the leftover orange for juice or a fruit salad). Place in a saucepan, cover with boiling water, add half of the sugar, and boil for one minute. Drain and place on non-stick paper. Scatter over the remaining sugar and toss together, leaving in a warm place to dry out for as long as possible or overnight until crisp.
- Prepare the Cake: Grease and line the bases of two 20cm/8in (8-inch) sandwich tins with non-stick baking paper. Preheat the oven to 180°C/350°F/Gas 4 (fan 160°C). Place the whole small orange in a small saucepan, cover with boiling water, and boil for 30 minutes or until soft. Leave to cool, then cut in half and remove any pips. Roughly chop the orange and blend (including the skin) in a food processor until medium-chunky in texture. Transfer to a bowl, reserving two tablespoons for the icing. Add the remaining cake ingredients to the food processor and blend until just smooth (be careful not to over-beat). Remove the blade, carefully stir in the reserved pulp, divide the mixture between the two prepared tins, and level the tops. Bake for 30-35 minutes or until well risen, lightly golden-brown, and shrinking away from the sides of the tins. Leave to cool for a few minutes before transferring to a wire rack to cool completely. Peel off the baking paper.
- Prepare the Icing: Place the softened butter in a mixing bowl and gradually beat in the icing sugar using an electric hand whisk until smooth. Add the mascarpone and whisk together until smooth and creamy. Mix in the reserved orange pulp until smooth.
- Assemble the Cake: Slice each cake in half to create four layers. Divide the icing into four portions and stack the layers, spreading icing between each layer and finishing with icing on the top. Decorate with the candied orange rind and serve.
Recipe Tips
- Choose the Right Oranges: Use thin-skinned oranges like Valencia for the best flavor and texture. They are sweeter and easier to blend.
- Boil the Orange Properly: Make sure to boil the whole small orange for the full 30 minutes. This softens the fruit and enhances its flavor in the cake.
- Don’t Over-Beat the Mixture: When mixing the cake batter, blend until just smooth. Over-beating can make the cake dense instead of light and fluffy.
- Cool the Cakes Completely: Allow the cakes to cool completely on a wire rack before icing. This prevents the icing from melting and sliding off.
How To Store Leftovers?
- Refrigerate: First, let the leftover Boiled Orange Cake cool until it reaches room temperature. Then, wrap the cake tightly in plastic wrap or place it in an airtight container. The cake can be stored in the fridge for up to 3 days.
- Freeze: If you want to freeze the cake, let it cool completely, then wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn. It can be frozen for up to 2 months. To serve, thaw the cake in the fridge overnight before serving.
Nutrition Facts
Serving Size: 1 slice (based on a 10-serving cake)
- Calories: 361
- Total Fat: 22g
- Saturated Fat: 16g
- Cholesterol: 113mg
- Sodium: 77mg
- Potassium: 175mg
- Total Carbohydrate: 36g
- Dietary Fiber: 2g
- Sugars: 20g
- Protein: 7g
Try More Mary Berry Recipes:
- Mary Berry Sponge Cake With Oil
- Mary Berry Savoury Muffins
- Mary Berry Beef Stew
- Mary Berry All Bran Cake
Mary Berry Boiled Orange Cake
Description
Mary Berry Boiled Orange Cake is made with large, thin-skinned orange, small thin-skinned orange, self-raising flour, baking powder, caster sugar, baking spread, free-range eggs, ground cinnamon, mixed spice, butter, icing sugar, full-fat mascarpone cheese, and orange pulp. This delicious Mary Berry Boiled Orange Cake recipe creates a tasty dessert that takes about 1 hour and 20 minutes to prepare and can serve up to 8 people.
Ingredients
To Decorate:
For the Cake:
For the Orange Icing:
Instructions
- Prepare the Decoration: Using a canelle knife, peel thick strips of orange peel from the large orange. If you don’t have a canelle knife, carefully slice away the rind and cut into pencil-thick strips (use the leftover orange for juice or a fruit salad). Place in a saucepan, cover with boiling water, add half of the sugar, and boil for one minute. Drain and place on non-stick paper. Scatter over the remaining sugar and toss together, leaving in a warm place to dry out for as long as possible or overnight until crisp.
- Prepare the Cake: Grease and line the bases of two 20cm/8in (8-inch) sandwich tins with non-stick baking paper. Preheat the oven to 180°C/350°F/Gas 4 (fan 160°C). Place the whole small orange in a small saucepan, cover with boiling water, and boil for 30 minutes or until soft. Leave to cool, then cut in half and remove any pips. Roughly chop the orange and blend (including the skin) in a food processor until medium-chunky in texture. Transfer to a bowl, reserving two tablespoons for the icing. Add the remaining cake ingredients to the food processor and blend until just smooth (be careful not to over-beat). Remove the blade, carefully stir in the reserved pulp, divide the mixture between the two prepared tins, and level the tops. Bake for 30-35 minutes or until well risen, lightly golden-brown, and shrinking away from the sides of the tins. Leave to cool for a few minutes before transferring to a wire rack to cool completely. Peel off the baking paper.
- Prepare the Icing: Place the softened butter in a mixing bowl and gradually beat in the icing sugar using an electric hand whisk until smooth. Add the mascarpone and whisk together until smooth and creamy. Mix in the reserved orange pulp until smooth.
- Assemble the Cake: Slice each cake in half to create four layers. Divide the icing into four portions and stack the layers, spreading icing between each layer and finishing with icing on the top. Decorate with the candied orange rind and serve.
Notes
- Choose the Right Oranges: Use thin-skinned oranges like Valencia for the best flavor and texture. They are sweeter and easier to blend.
- Boil the Orange Properly: Make sure to boil the whole small orange for the full 30 minutes. This softens the fruit and enhances its flavor in the cake.
- Don’t Over-Beat the Mixture: When mixing the cake batter, blend until just smooth. Over-beating can make the cake dense instead of light and fluffy.
- Cool the Cakes Completely: Allow the cakes to cool completely on a wire rack before icing. This prevents the icing from melting and sliding off.
Mary Berry Boiled Orange Cake