Mary Berry Orange And Almond Cake

Dive into the world of baking with the delightful Mary Berry Orange and Almond Cake, a recipe that perfectly marries the tanginess of orange with the nuttiness of almonds. This cake stands out for its moist texture and rich flavor, making it a must-try for cake enthusiasts.

Mary Berry Orange and Almond Cake: A Brief Overview

This cake is a masterpiece from the renowned baker Mary Berry, known for her simple yet elegant baking recipes. The cake's base is made with almond meal, providing a gluten-free option that doesn't compromise on taste or texture. The addition of whole pureed oranges, including the peel, infuses the cake with a deep, citrusy flavor that perfectly complements the almonds.

Cultural and Historical Context

Orange and almond cake has roots in many Mediterranean and Middle Eastern cuisines, often found in traditional Jewish, Spanish, and Italian baking. Its origins can be traced back to when almonds and oranges were widely used due to their abundance in these regions. This cake is particularly popular during Passover, where it’s prized for being flourless.

Ingredients for the Orange and Almond Cake

• Oranges: 2 large or 3 small, which are boiled until tender and then pureed.
• Almond Meal (Flour): 375g, providing a nutty base and a gluten-free alternative to traditional flour.
• Caster Sugar: 325g, to sweeten the cake.
• Baking Powder: 1 1/2 teaspoons, for leavening.
• Eggs: 6 large, to bind the ingredients together and add structure.
• Optional: Slivered Almonds (50g) for garnish, adding texture and visual appeal to the cake.

Preparation Instructions

1. Boil the Oranges: Start by boiling the oranges until they are tender. This softens the peel, making it easier to blend into a smooth puree.
2. Prepare the Batter: Blend the cooled, quartered oranges with eggs and sugar until smooth. Then, incorporate the almond meal and baking powder to form a smooth batter.
3. Bake: Pour the batter into a prepared springform pan and bake until a skewer inserted comes out clean. The cake should have a golden and firm top.

Storage and Reheating

For optimal freshness, store the cake in an airtight container in the refrigerator, where it can last up to a week. This cake also freezes well, making it a convenient make-ahead dessert option. Wrap the cake or individual slices in cling film and then foil before freezing for up to 3 months.

Nutritional Information

While specific nutritional values can vary, this cake is rich in protein and healthy fats from the almonds, and it's a good source of vitamin C from the oranges. It's also lower in carbs than traditional cakes, making it a somewhat healthier option.

FAQ about the Orange and Almond Cake

• Can I make this cake nut-free? Unfortunately, given that almond meal is a core ingredient, there's no straightforward substitution that would keep the integrity of the recipe while making it nut-free.
• Is this cake suitable for those with gluten intolerance? Yes, this cake is naturally gluten-free, as it uses almond meal instead of flour, making it an excellent option for those avoiding gluten.
• How can I ensure the cake stays moist? Avoid overbaking and store the cake properly in an airtight container to retain its moisture.
• Can I use other citrus fruits in this recipe? While oranges are traditional, lemons or a mix of citrus could also provide a delightful twist to the flavor profile.

This Mary Berry Orange and Almond Cake is a celebration of simple ingredients coming together to create a symphony of flavors. Whether you're a seasoned baker or new to the kitchen, this recipe promises to deliver a satisfying and flavorful dessert.

Original recipe by Mary Berry​​​​​​.