Mary Berry Boiled Orange Cake Recipe

Mary Berry Boiled Orange Cake is a wonderfully moist and aromatic citrus cake made using whole oranges that are gently boiled until soft, then blended into a smooth purée. This method gives the cake an incredibly rich orange flavour and a soft, tender crumb without using excessive butter or oil. It’s perfect for afternoon tea, celebrations, or weekend baking when you want a cake that’s simple, fragrant, and beautifully different from a traditional sponge.

With its natural sweetness, zesty aroma, and melt-in-the-mouth texture, this recipe delivers a deliciously bright cake with very little effort.

What Is Mary Berry’s Boiled Orange Cake?

Mary Berry Boiled Orange Cake is a citrus loaf or round cake made by boiling whole oranges until soft, blending them into a purée, and mixing them directly into the cake batter. The result is a moist, flavour-packed cake with a dense yet tender crumb and deep orange notes running through every slice.

Other Popular Mary Berry Cake Recipes

• Mary Berry Orange Loaf Cake
• Mary Berry Olive Oil Cake
• Mary Berry’s Very Best Chocolate Cake

Why This Recipe Is Worth Trying

• Uses whole oranges – You get maximum flavour and natural moisture.
• Incredibly moist texture – The orange purée makes the cake soft for days.
• Simple preparation – Boil, blend, mix, and bake.
• Perfect for citrus lovers – Strong, bright orange flavour in every bite.
• Freezer-friendly – Keeps beautifully for weeks when frozen.
• Beginner-friendly – No complicated techniques needed.

Essential Ingredients to Make Mary Berry’s Boiled Orange Cake

• 2 medium oranges (seedless preferred)
• 4 large eggs
• 200g caster sugar
• 250g self-raising flour
• 1 tsp baking powder
• 150g softened butter (or margarine)
• Optional: 1 tsp vanilla extract or orange zest for extra aroma

Handy Kitchen Tools for Best Results

• Large saucepan with lid
• Blender or food processor
• Mixing bowl
• Loaf tin or round cake tin
• Baking parchment
• Cooling rack
• Skewer for testing doneness

Step-by-Step Instructions to Prepare Mary Berry’s Boiled Orange Cake

Step 1: Boil the oranges

Place the whole oranges into a saucepan and cover them with water. Bring to a boil, then simmer gently for about 1 hour until the oranges are soft and can be pierced easily.

Step 2: Cool and blend the oranges

Drain the oranges and allow them to cool slightly. Cut them into chunks, remove any seeds, and blend into a smooth purée with the peel included.

Step 3: Prepare your tin

Line a loaf tin or round cake tin with baking parchment and lightly grease the sides for easy removal.

Step 4: Preheat the oven

Heat your oven to 160°C (fan) or 180°C (conventional) for an even bake.

Step 5: Mix the cake batter

In a bowl, whisk together the eggs and caster sugar until pale and fluffy. Add the softened butter and mix until smooth. Stir in the orange purée, then fold in the self-raising flour and baking powder gently to avoid losing air.

Step 6: Pour and level

Transfer the batter into the prepared tin and smooth the surface with a spatula.

Step 7: Bake the cake

Bake for 45–55 minutes, or until a skewer inserted into the centre comes out clean. The moisture content may mean the cake takes slightly longer, so check from 45 minutes.

Step 8: Cool before slicing

Allow the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool fully before cutting.

What I Got Wrong (And How I Fixed It)

• Cake tasted bitter – Using seedless oranges and removing all seeds fixed the bitterness.
• Cake sank slightly – Blending the oranges until smooth prevented heavy chunks.
• Texture felt dense – Folding the flour lightly stopped the batter from tightening.
• Too moist in the centre – Extended baking time by 10 minutes solved it.

Healthier Version of Mary Berry’s Boiled Orange Cake

• Replace half the sugar with erythritol.
• Swap butter for olive oil or yoghurt for a lighter crumb.
• Use wholemeal self-raising flour for added fibre.
• Add an extra orange for stronger natural sweetness instead of sugar.

Ingredient Substitutions for Mary Berry Boiled Orange Cake

• Use mandarins for a sweeter, softer citrus flavour.
• Swap oranges with lemons for a lemon-boiled cake.
• Replace butter with margarine for a lighter texture.
• Add chopped nuts like almonds for crunch.

Pairing Ideas: What to Serve With Mary Berry Boiled Orange Cake

• A cup of Earl Grey tea – Complements the citrus aroma perfectly.
• Vanilla yoghurt – Adds creaminess and contrast.
• Fresh berries – Balances richness with refreshing flavours.
• A scoop of vanilla ice cream – Turns it into a dessert.
• Orange curd topping – Enhances the citrus notes.

Expert Tips to Make Perfect Mary Berry Boiled Orange Cake

• Use seedless oranges – Helps avoid bitterness.
• Blend oranges until silky – Prevents dense texture.
• Do not overmix the batter – Keeps the cake soft and tender.
• Check for doneness carefully – Moist cakes may need slightly longer.
• Let oranges cool fully before blending – Prevents a watery purée.
• Allow full cooling before slicing – Helps maintain structure.
• Use fresh oranges – Older oranges can introduce bitterness.

Creative Ways to Customize Mary Berry’s Boiled Orange Cake

• Add chocolate chips – Orange and chocolate pair beautifully.
• Create an orange glaze – Mix icing sugar with orange juice for a shiny topping.
• Top with candied orange peel – Makes it bakery-style.
• Mix in nuts – Almonds or walnuts add texture.
• Add spices – Cinnamon or ginger offer a warm twist.

How to Store Leftover Mary Berry Boiled Orange Cake

• Store in an airtight container – Keeps fresh for 3–4 days.
• Refrigerate in warm climates – Prevents excess moisture on top.
• Freeze slices individually – Stays fresh for up to 3 months.
• Thaw at room temperature – Restores the soft crumb beautifully.

How to Reheat Mary Berry’s Boiled Orange Cake

• Warm in the microwave for 6–7 seconds – Softens the crumb slightly.
• Oven-warm at 140°C for 4 minutes – Brings back freshness.
• Avoid overheating – Too much heat dries the cake.

Nutritional Value (per serving)

• Calories: ~310
• Carbohydrates: 42g
• Protein: 5g
• Fat: 12g
• Sugar: 30g
• Fibre: 2g

Print

FAQs

Why is my boiled orange cake turning out bitter?

Bitterness usually comes from seeds or excessive white pith left inside the oranges. Use seedless oranges if possible, remove all seeds before blending, and boil the oranges long enough to soften and mellow the peel’s natural bitterness.

How do I get a smooth, moist texture in a boiled orange cake?

Blend the boiled oranges into a completely smooth purée before adding them to the batter. A silky purée mixes evenly and prevents dense pockets. Also fold the flour gently to keep the texture light and moist.

Why did my boiled orange cake sink in the middle?

Sinking often happens when the cake is underbaked or the batter was overmixed. Check the centre with a skewer before removing from the oven, and gently fold the ingredients instead of beating vigorously after adding flour.

How do I ensure the cake cooks through despite the moisture from the oranges?

Because the batter is naturally wetter, the cake may need extra baking time. Bake it on the middle shelf and begin checking from 45 minutes onward. If the top browns too quickly, cover loosely with foil while the centre finishes cooking.

Final Words

Mary Berry’s Boiled Orange Cake is an incredibly moist, fragrant, and satisfying bake that uses the natural sweetness and aroma of whole oranges. Its unique preparation method creates a flavour depth you won’t get from a standard sponge, making it a standout recipe for citrus lovers. Simple, comforting, and delicious — this is a cake you’ll want to bake again and again.