Mary Berry Orange and Almond Cake is made with navel oranges, eggs, caster sugar, ground almonds, and gluten-free baking powder. This gluten-free British dessert takes about 4 hours and 45 minutes to prepare and serves beautifully. Its moist texture and delightful taste make it a favorite for any occasion.
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Why You’ll Love This Mary Berry Orange And Almond Cake
- Aromatic and refreshing: The use of fresh oranges in the cake not only adds a burst of citrus flavor but also infuses the cake with a wonderful aroma.
- Simple ingredients: Mary Berry’s recipes often focus on using simple, readily available ingredients, and this cake is no exception.
- Easy to make: The recipe is straightforward and doesn’t require any advanced baking techniques. Mary Berry’s instructions are clear and concise, making them accessible for both beginner and experienced bakers.
- Adaptable variations: Mary Berry’s recipes often provide room for customization, and this cake is no different.
What Is Mary Berry Orange And Almond Cake?
Mary Berry’s Orange and Almond Cake is a gluten-free dessert made with boiled oranges, eggs, sugar, ground almonds, and baking powder. The cake is baked in a heart-shaped pan, cooled, and can be dusted with icing sugar before serving.
Mary Berry Orange And Almond Cake Ingredients
- 2 large navel oranges, (choose oranges with unblemished skins as the whole fruit is used in this recipe)
- 5 eggs
- 1 1/4 cups (250g) caster sugar
- 2 1/2 cups (250g) ground almonds
- 1 tsp gluten-free baking powder*
- Pure icing sugar to serve
How To Make Mary Berry Orange And Almond Cake
- Preheat the oven to 170 degrees Celsius. Grease and line the bottom of a heart-shaped baking pan.
- Cover the two entire oranges with water in a saucepan.
- Bring to a boil and cook, covered, for 1 hour, making sure the oranges are submerged in water.
- Drain and allow to cool. Cut the oranges into quarters, remove any seeds, and purée the chunks in a blender until smooth.
- The simple method for zesting, juicing, and segmenting lemons, limes, and oranges.
- Mix the eggs and sugar until thick, then add the orange puree, crushed almonds, and baking powder.
- Bake for 1 hour in the prepared pan.
- Allow the cake to firm up in the pan for 20 minutes before turning it out, removing the baking paper, and turning it over to cool the right way up. This cake improves with age and may be made up to 48 hours ahead of time.
Tips Recipe
Tips for making Mary Berry’s Orange and Almond Cake:
- Select oranges with smooth skins as the whole fruit is used in this recipe. The freshness and quality of the oranges will greatly impact the flavor of the cake.
- When boiling the oranges, make sure they are fully submerged in water and cook them covered for the entire hour. This will soften the oranges and allow them to blend smoothly into the cake batter.
- For an added touch of charm, use a heart-shaped baking pan to create a visually appealing cake. Grease the pan and line the bottom with parchment paper to prevent sticking.
- After the oranges have cooled, remove any seeds and blend them in a blender until you achieve a smooth puree. This will ensure a consistent distribution of orange flavor throughout the cake.
What To Serve With Mary Berry Orange And Almond Cake?
You can enhance the experience by serving it with a few accompaniments it pairs well with a dollop of whipped cream or crème fraîche, which adds a creamy and slightly tangy element. Fresh berries, such as raspberries or strawberries, make a refreshing and vibrant addition.
How To Store Mary Berry Orange And Almond Cake?
- In the fridge: You can store the mary berry orange and almond cake in an airtight container in the refrigerator for up to 3 to 4 days.
- In the freezer: To freeze the mary berry Orange and almond cake, wrap it tightly and place in a freezer-safe container. It can be stored in the freezer for up to 2 to 3 months.
FAQ’S
How Do You Make Mary Berry Orange And Almond Cake More Moist?
To make the cake more moist, ensure that the oranges are well-boiled and pureed until smooth. You can also try adding a tablespoon or two of orange juice to the batter for extra moisture.
What Type Of Almond Is Best For Almonds?
The best type of almond for Mary Berry Orange and Almond Cake is ground almonds or almond meal.
Why Is My Mary Berry Orange And Almond Cake Sinking In The Middle?
If your Mary Berry Orange and Almond Cake is sinking in the middle, it could be due to underbaking, opening the oven door too early, using too much leavening agent, overmixing the batter, or oven temperature issues.
How Can I Add Extra Flavor To Mary Berry Orange And Almond Cake?
If you’d like to enhance the flavor of your Mary Berry Orange and Almond Cake, you can add a touch of orange zest to the batter before baking. The zest will provide an extra burst of citrus fragrance and flavor.
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Mary Berry Orange And Almond Cake Nutrition Fact
- Calories:268 cal
- Carbohydrates:32g
- Protein:8g
- Fat:14g
- Saturated Fat:2g
- Cholesterol:82mg
- Sodium:32mg
- Potassium:173mg
- Fiber:4g
- Sugar:26g
Are You Looking For Best Mary Berry Cookbooks ? Here Are Top 5 Best Seller Mary Berry Cookbooks You Should Have:
- Mary Makes it Easy Cookbook
- Mary Berry’s Baking Bible
- Baking with Mary Berry
- Mary Berry’s Simple Comforts (recommended)
- Mary Berry Quick Cooking
Mary Berry Orange And Almond Cake
Description
Mary Berry Orange and Almond Cake is made with navel oranges, eggs, caster sugar, ground almonds, and gluten-free baking powder. This gluten-free British dessert takes about 4 hours and 45 minutes to prepare and serves beautifully. Its moist texture and delightful taste make it a favorite for any occasion.
Ingredients
Instructions
- Preheat the oven to 170 degrees Celsius. Grease and line the bottom of a heart-shaped baking pan.
- Cover the two entire oranges with water in a saucepan.
- Bring to a boil and cook, covered, for 1 hour, making sure the oranges are submerged in water.
- Drain and allow to cool. Cut the oranges into quarters, remove any seeds, and purée the chunks in a blender until smooth.
- The simple method for zesting, juicing, and segmenting lemons, limes, and oranges.
- Mix the eggs and sugar until thick, then add the orange puree, crushed almonds, and baking powder.
- Bake for 1 hour in the prepared pan.
- Allow the cake to firm up in the pan for 20 minutes before turning it out, removing the baking paper, and turning it over to cool the right way up. This cake improves with age and may be made up to 48 hours ahead of time.
Notes
- Select oranges with smooth skins as the whole fruit is used in this recipe. The freshness and quality of the oranges will greatly impact the flavor of the cake.
- When boiling the oranges, make sure they are fully submerged in water and cook them covered for the entire hour. This will soften the oranges and allow them to blend smoothly into the cake batter.
- For an added touch of charm, use a heart-shaped baking pan to create a visually appealing cake. Grease the pan and line the bottom with parchment paper to prevent sticking.
- After the oranges have cooled, remove any seeds and blend them in a blender until you achieve a smooth puree. This will ensure a consistent distribution of orange flavor throughout the cake.