Quick & Zesty Orange and Almond Cake Recipe You’ll Love

Sweet memories of mediterranean kitchens dance through this delectable orange and almond cake that brings sunshine to your plate.

Fragrant citrus notes mingle with rich ground almonds, creating a dessert that whispers warmth and comfort.

Originating from spain’s coastal regions, this cake captures the essence of rustic baking traditions.

Tender crumbs promise a delightful balance between zesty brightness and nutty depth.

Each slice tells a story of simple ingredients transformed into something magical.

Smooth and moist, the cake invites you to savor every single bite.

Prepare to fall in love with a recipe that feels like a warm embrace from an old friend.

FAQs For Mary Berry Orange And Almond Cake

• What makes this cake unique in flavor?

The whole boiled oranges create an intense, deep citrus taste that’s different from using just orange zest or juice, giving the cake a rich, complex orange essence.

• Is this cake suitable for people with dietary restrictions?

Yes, it’s naturally gluten-free since ground almonds replace traditional flour, making it perfect for those avoiding wheat.

• Can I use other nuts instead of almonds?

Ground almonds are key to the cake’s texture, but you can try ground hazelnuts or pistachios for a similar dense, moist result, though the flavor will slightly change.

Why Mary Berry Orange And Almond Cake Feels So Bright

• Simplify Citrus Baking: Learn an innovative technique of boiling whole oranges, transforming them into a rich, moist cake without complex preparation steps.
• Gluten-Free Delight: Crafted with ground almonds instead of traditional flour, this recipe offers a perfect alternative for those avoiding gluten while maintaining incredible flavor and texture.
• Minimal Ingredients, Maximum Flavor: Requiring just a handful of basic pantry staples like eggs, sugar, oranges, and almonds, this cake delivers an impressively sophisticated dessert with minimal fuss.
• Versatile Crowd-Pleaser: Suitable for various occasions from casual family gatherings to elegant dinner parties, this cake impresses with its unique preparation and delightful taste that appeals to different palates.

Ingredients For Mary Berry Orange And Almond Cake

• Whole Oranges: Fresh citrus fruits that are boiled and pureed to create a rich, intense orange flavor and moist texture.
• Eggs: Key binding agent that provides structure and helps the cake rise.
• Sugar: Adds sweetness and contributes to the cake's golden color and tender crumb.

• Ground Almonds, Baking Powder: Almond meal provides a nutty base and moisture, while baking powder ensures the cake rises and maintains a light texture.

• Icing Sugar: Optional delicate topping that adds a sweet, decorative finish to the cake.

How To Bake Mary Berry Orange And Almond Cake

Step 1: Simmer Citrus Whole

Place entire oranges in a pot of water and gently boil for one hour. Remove from heat and allow oranges to cool down completely at room temperature.

Step 2: Prepare Citrus Puree

Slice oranges into quarters, carefully remove all seeds, and blend in a food processor until creating a smooth, silky texture.

Step 3: Whip Egg Mixture

Using an electric mixer, combine eggs and sugar, beating until the mixture becomes thick, pale, and fluffy. Gently fold in the orange puree until well integrated.

Step 4: Create Cake Batter

Incorporate ground almonds and baking powder into the egg mixture. Stir carefully to ensure even distribution without deflating the whipped eggs.

Step 5: Bake Golden Cake

Transfer batter into a parchment-lined cake tin. Place in a preheated oven at 340°F and bake for approximately one hour until golden brown and a toothpick comes out clean.

Step 6: Cool And Rest Cake

After removing from oven, let the cake rest inside the tin for 20 minutes. Carefully turn out onto a wire rack and allow to cool completely.

Step 7: Finish With Sweet Touch

Softly dust the top of the cake with powdered sugar just before serving for an elegant presentation.

Helpful Tips For Mary Berry Orange And Almond Cake

• Boost Orange Flavor: Add orange zest to the batter for an extra citrusy punch and more intense aroma.
• Perfect Moisture Trick: Wrap the cake in plastic wrap while still warm to lock in moisture and prevent drying out.
• Gluten-Free Option: Swap regular ground almonds with almond flour for a completely gluten-free version of the cake.
• Prevent Sinking Bottom: Ensure ground almonds are finely ground to help the cake maintain a consistent texture throughout baking.
• Easy Serving Hack: Use parchment paper with overhanging sides for simple cake removal and clean slicing.

Fresh Takes On Mary Berry Orange And Almond Cake

• Gluten-Free Version: Replace wheat-based ground almonds with certified gluten-free almond flour, ensuring safe consumption for those with celiac disease or gluten sensitivity.
• Vegan Alternative: Swap eggs with 1/2 cup applesauce or 3 mashed ripe bananas, creating a plant-based version that maintains cake's moisture and texture.
• Low-Sugar Option: Use stevia or monk fruit sweetener instead of regular sugar, reducing overall calorie count and making it suitable for diabetic-friendly diets.
• Citrus Variation: Experiment with different citrus fruits like lemons or grapefruits, maintaining similar boiling and pureeing technique for unique flavor profiles.

Perfect Pairings With Mary Berry Orange And Almond Cake

• Sip Sweet Dessert Wine: Pair this citrusy cake with a chilled glass of Moscato d'Asti, its delicate sweetness and light bubbles complementing the orange and almond flavors perfectly.
• Enhance with Creamy Companion: Serve alongside a dollop of vanilla bean mascarpone cream, which adds a luxurious, silky texture that balances the cake's dense, nutty profile.
• Brew Aromatic Coffee: Accompany the cake with a smooth espresso or cappuccino, the rich coffee notes cutting through the cake's sweetness and highlighting its complex citrus undertones.
• Garnish with Fresh Zest: Top with candied orange peel or fresh orange segments, creating a vibrant burst of citrus that intensifies the cake's natural fruity essence.

Storing Mary Berry Orange And Almond Cake With Care

• Store cake in an airtight container in the refrigerator for up to 5 days. Cover with plastic wrap to prevent drying out.
• Wrap completely cooled cake tightly in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw overnight in refrigerator before serving.
• Cut cake into individual portions, wrap each slice separately in plastic wrap, then place in freezer bag. Keeps for 2 months. Thaw at room temperature for 30 minutes.
• Warm slices in microwave for 15-20 seconds or in oven at 150C for 5-7 minutes. Add fresh icing sugar after reheating for extra flavor.

Orange And Almond Cake Recipe

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4.9 from 15 reviews

• Total Time: 2 hours 15 minutes
• Yield: 8 1x

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Description

Mediterranean sunshine radiates through this Orange and Almond Cake, blending citrus zest with nutty richness. Rich, moist layers promise a delightful escape that will transport you to coastal Mediterranean kitchens with each memorable bite.

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Ingredients

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Cake Ingredients:

• 2 large navel oranges
• 5 eggs
• 2.5 cups (250 grams) ground almonds

Primary Sweeteners:

• 1.14 cups (250 grams) caster sugar

Leavening and Finishing:

• 1 teaspoon gluten-free baking powder
• Icing sugar (for dusting, optional)

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Instructions

1. Submerge whole oranges in water and simmer gently for approximately 60 minutes until soft and pliable, then allow to cool completely at room temperature.
2. Slice cooled oranges into quarters, meticulously remove any seeds, and transform into a silky, uniform puree using a food processor.
3. Whisk eggs and sugar vigorously until the mixture becomes pale, fluffy, and significantly increased in volume, then gently incorporate the citrusy orange puree.
4. Delicately fold ground almonds and baking powder into the wet mixture, ensuring minimal deflation of the aerated batter.
5. Transfer the velvety mixture into a parchment-lined cake tin, spreading evenly with a spatula.
6. Bake in a preheated oven at 170°C for precisely 60 minutes, or until a skewer inserted emerges clean and the top turns golden brown.
7. Allow cake to rest in the tin for 20 minutes, enabling it to set and cool slightly.
8. Carefully invert onto a wire rack, permitting complete cooling to room temperature.
9. Before serving, dust the cake’s surface with a delicate layer of powdered sugar for an elegant finishing touch.

Notes

• Boiling oranges softens them completely, making the cake super moist and intensifying the citrus flavor without any bitterness.
• For gluten-free diets, ensure the baking powder is certified gluten-free, creating a perfect alternative for those with wheat sensitivities.
• Use a food processor to blend oranges smoothly, preventing any chunky textures and ensuring a consistent, silky cake consistency.
• Consider toasting ground almonds beforehand to enhance their nutty depth, adding an extra layer of rich, aromatic complexity to the cake.

• Prep Time: 1 hour 15 minutes
• Cook Time: 1 hour (baking)
• Category: Desserts
• Method: Baking
• Cuisine: Mediterranean

Nutrition

• Serving Size: 8
• Calories: 315
• Sugar: 27 g
• Sodium: 2 mg
• Fat: 21 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 22 g
• Fiber: 4 g
• Protein: 7 g
• Cholesterol: 110 mg