This easy Mary Berry Orange and Almond Cake is a delicious, gluten-free treat that’s perfect for a quick dessert or afternoon snack. Made with whole oranges and ground almonds, it’s moist, flavorful, and simple to prepare. You’ll love how the natural sweetness of the oranges shines, and you can whip it up with pantry staples!
Ingredients Needed
- 2 large oranges
- Butter, for greasing
- Plain flour (or gluten-free flour, if required), for dusting
- 6 free-range eggs
- 250g/9oz ground almonds
- 250g/9oz caster sugar
- 1 tbsp baking powder (gluten-free, if required)
How To Make Orange And Almond Cake
- Prepare the Oranges: Wash the oranges thoroughly. Bring them to a boil in a large saucepan of water and gently cook for 2 hours.
- Preheat the Oven: Preheat the oven to 175°C/325°F/Gas 3. Butter and flour a 23cm/9in cake tin.
- Cool and Process: Once the oranges have cooled, slice them into quarters and remove the pips. Pulp the oranges in a food processor.
- Mix the Batter: In a large bowl, beat the eggs and gradually stir in all the remaining ingredients, including the orange pulp.
- Bake the Cake: Pour the mixture into the prepared cake tin and bake for about 1 hour, until the cake is golden and has risen.
- Cool and Serve: Transfer the cake to a wire cooling rack while still in the tin. Once cooled, carefully remove from the tin and serve to cut into slices.
Recipe Tips
- Don’t Skip Cooking the Oranges: Cooking the oranges for two hours helps to soften them and brings out their natural sweetness, which enhances the cake’s flavor.
- Check for Doneness: Insert a skewer into the center of the cake. If it comes out clean, the cake is done. If not, bake for a few more minutes and check again.
- Cool Completely: Allow the cake to cool in the tin before transferring it to a wire rack. This prevents it from breaking apart.
How To Store Leftovers?
- Refrigerate: First, let the leftover Orange and Almond Cake cool until it reaches room temperature. Then, place it in an airtight container or cover it with cling film. Store it in the fridge for up to 4 days.
- Freeze: Allow the cake to cool completely, then wrap it tightly in cling film and place it in a freezer-safe container. It can be frozen for up to 3 months. To serve, thaw the cake in the fridge overnight before slicing.
Nutrition Facts
Serving Size: 1 slice (approximately 1/12 of the cake)
- Calories: 268
- Total Fat: 14g
- Saturated Fat: 2g
- Cholesterol: 82mg
- Sodium: 32mg
- Potassium: 173mg
- Total Carbohydrate: 32g
- Dietary Fiber: 4g
- Sugars: 26g
- Protein: 8g
Try More Mary Berry Recipes:
- Mary Berry Pineapple Fruit Cake
- Mary Berry Cauliflower Pie
- Mary Berry Sweet Potato Soup
- Mary Berry Carrot And Banana Cake
Mary Berry Orange And Almond Cake
Description
This easy Mary Berry Orange and Almond Cake is a delicious, gluten-free treat that’s perfect for a quick dessert or afternoon snack. Made with whole oranges and ground almonds, it’s moist, flavorful, and simple to prepare. You’ll love how the natural sweetness of the oranges shines, and you can whip it up with pantry staples!
Ingredients
Instructions
- Prepare the Oranges: Wash the oranges thoroughly. Bring them to a boil in a large saucepan of water and gently cook for 2 hours.
- Preheat the Oven: Preheat the oven to 175°C/325°F/Gas 3. Butter and flour a 23cm/9in cake tin.
- Cool and Process: Once the oranges have cooled, slice them into quarters and remove the pips. Pulp the oranges in a food processor.
- Mix the Batter: In a large bowl, beat the eggs and gradually stir in all the remaining ingredients, including the orange pulp.
- Bake the Cake: Pour the mixture into the prepared cake tin and bake for about 1 hour, until the cake is golden and has risen.
- Cool and Serve: Transfer the cake to a wire cooling rack while still in the tin. Once cooled, carefully remove from the tin and serve to cut into slices.
Notes
- Don’t Skip Cooking the Oranges: Cooking the oranges for two hours helps to soften them and brings out their natural sweetness, which enhances the cake’s flavor.
- Check for Doneness: Insert a skewer into the center of the cake. If it comes out clean, the cake is done. If not, bake for a few more minutes and check again.
- Cool Completely: Allow the cake to cool in the tin before transferring it to a wire rack. This prevents it from breaking apart.
Mary Berry Orange And Almond Cake