There’s something quite magical about a cake that starts by boiling whole oranges. Not zesting. Not juicing. Boiling them. The first time I came across this Mary Berry recipe, I squinted at it like, “Wait, we’re doing what now?” But oh, it works. Better than you’d think. And it’s one of those bakes that smells like sunshine and tastes like something far fancier than the effort you put in.
I made this cake on a slow Sunday afternoon, when I just needed the kitchen to smell like something happy. The oranges burbled away for an hour while I pottered about, and when it was finally done—rich, moist, full of zing and almond warmth—it was like biting into a soft, golden hug. Not overly sweet, not too fussy. It’s the kind of bake that leans in to being a bit rustic, and I adore it for that.
Why You’ll Love It
- Moist beyond belief thanks to the boiled whole oranges.
- Naturally gluten-free, but no one will guess or care.
- Better the next day — honestly, it’s almost mandatory to wait.
- Freezer-friendly, so stash a few slices for a rainy day.
- Lovely with a cup of tea or a dollop of Greek yogurt.
- Smells like marmalade and almond cookies had a baby.
Ingredients
- 2 large navel oranges (unwaxed, unblemished — we’re using the whole thing)
- 5 eggs
- 1¼ cups (250g) caster sugar
- 2½ cups (250g) ground almonds
- 1 tsp gluten-free baking powder
- Pure icing sugar, to dust (optional but pretty)
How to Make It
Boil the oranges (yes, whole):
Pop both oranges into a saucepan and cover with water. Bring it to a boil, then cover and simmer gently for 1 hour. They should end up squidgy-soft — don’t rush this bit. Let them cool fully. (I usually boil them in the morning, walk the dog, then carry on later.)
Prep your tin and oven:
Grease and line the bottom of a 20cm round or heart-shaped tin with baking paper. Set your oven to 170°C (that’s 340°F-ish). You want it properly hot but not too fierce.
Blend the oranges:
Cut the cooled oranges into quarters, pick out any seeds, then toss the whole lot — skin and all — into a blender. Blitz until completely smooth. It should look like thick, sunny marmalade.
Whip your eggs and sugar:
In a large mixing bowl, beat the eggs and sugar together until pale, thick, and a bit moussey. I use a hand mixer for this — arm strength just isn’t what it used to be.
Mix everything together:
Stir the orange purée into the egg mixture. Then fold in the ground almonds and baking powder gently — don’t knock out all that airy volume. The batter will smell divine at this point.
Bake it slow and steady:
Pour into your tin and bake for about 1 hour. Check it around the 50-minute mark — it should be golden and just firm in the middle. A skewer might come out a little damp, but that’s okay — it sets more as it cools.
Let it rest (and resist slicing too soon):
Cool in the tin for 20 minutes, then gently turn it out, peel off the paper, and flip it right-side-up to cool fully. It actually improves after a day or two — no joke.
Common Mistakes and How to Dodge Them
Why did my cake sink in the middle?
Could be underbaked or you opened the oven door too early (we’ve all done it). Also, be gentle with your mixing — don’t knock out the air.
My orange purée is bitter — help!
That’s usually from bitter skins. Go for sweet, thin-skinned navel oranges, and make sure they’re ripe. Some folks remove a bit of the white pith after boiling if it’s too thick.
It’s too wet inside — is that normal?
Yes and no. It’s meant to be very moist, but if it’s almost gooey, it might’ve needed an extra 10 minutes in the oven. Cover the top with foil if it’s browning too fast.
Can I use a food processor instead of blender?
Totally. Just make sure the orange is super smooth — no chunky peel bits, please.
Storage and Reheating
In the fridge:
Store covered in the fridge for up to 4 days. The flavour deepens each day — it’s actually better cold.
In the freezer:
Wrap slices in cling film, then stash in a container. Keeps for 2–3 months. Defrost in the fridge overnight or microwave gently.
To serve again:
You can eat it straight from the fridge, or warm it a little and serve with cream or yogurt. I’ve also pan-fried slices in butter for breakfast. Game changer.
Frequently Asked Questions
Can I make this ahead of time?
Yes! It’s even better the next day. Make it up to 48 hours ahead, and just keep it chilled until serving.
Is it really gluten-free?
Yep — no flour at all. Just make sure your baking powder is certified gluten-free.
Can I use almond flour instead of ground almonds?
You can, but the texture might be finer and a bit less rustic. Still tasty, though.
What can I serve it with?
Whipped cream, crème fraîche, Greek yogurt, or nothing at all. It’s rich but not heavy.
Nutrition Facts (Per Serving):
- Calories: 268
- Fat: 14g
- Carbs: 32g
- Protein: 8g
- Sodium: 32mg
- Sugar: 26g
More Mary Berry Recipes:
Mary Berry Orange And Almond Cake
Description
A deeply moist, citrus-kissed almond cake with golden edges and a rich, rustic texture — naturally gluten-free and perfect with a cup of tea.
Ingredients
Instructions
- Boil whole oranges for 1 hour, then cool completely.
- Cut into quarters, remove seeds, and purée until smooth.
- Beat eggs and sugar until thick. Stir in orange purée.
- Fold in ground almonds and baking powder.
- Pour into lined tin and bake at 170°C for 1 hour.
- Cool in tin 20 mins, then turn out and cool fully.
- Dust with icing sugar before serving, if you like.
Notes
- Use sweet, thin-skinned oranges for best flavour.
- Don’t open the oven door too early while baking.
- A food processor works if you don’t have a blender.
- This cake tastes even better the next day — let it rest.