mary berry cranberry and orange cake
Mary berry cranberry and orange cake
I. Introduction
Mary Berry is a well-known figure in British cooking, loved for her friendly style, easy recipes, and strong love for traditional baking. For many years, she has influenced home cooks through her TV shows and cookbooks. Her comforting recipes, like Cranberry and Orange Cake, are popular for family gatherings and celebrations, making them favorites for many people.
This cake not only delights the palate but also carries a historical context rooted in British fruit cakes, offering nutritional benefits and even adaptations for vegan diets, ensuring everyone can enjoy a slice.
II. Mary Berry’s Unique Approach & Historical Context
Mary Berry highlights the importance of using good ingredients, especially fresh, seasonal fruits that improve taste. The Cranberry and Orange Cake shows this idea by blending the sourness of cranberries with the bright flavor of oranges, a mix that comes from classic British baking.
Historically, fruit cakes have been a staple in British households, often made during the festive season. The use of cranberries and citrus fruits became popular with the introduction of these ingredients from North America in the 19th century. Berry’s recipe retains the essence of these traditional cakes while incorporating her signature touch of simplicity and flavor.
Books like The Oxford Companion to Food and Mary Berry’s cookbooks show how British baking has changed over time and highlight the importance of using good ingredients.
III. Notices on Ingredients & Equipment
Ingredients
- 200g (7 oz) unsalted butter, softened
- 200g (7 oz) caster sugar
- 4 large eggs
- 200g (7 oz) self-raising flour
- 100g (3.5 oz) fresh cranberries
- Zest of 1 large orange
- Juice of 1 large orange
- 1 tsp baking powder
- Pinch of salt
Equipment
- 20 cm (8 inch) round cake tin
- Baking parchment
- Mixing bowls
- Electric mixer or whisk
- Rubber spatula
- Cooling rack
IV. Recipe Instructions
Preheat the Oven: Preheat your oven to 180°C (350°F).
Prepare the Cake Tin: Line the bottom of the cake tin with baking parchment and grease the sides.
Mix Dry Ingredients: In a bowl, sift together the self-raising flour, baking powder, and salt.
Cream Butter and Sugar: In a separate bowl, cream the softened butter and caster sugar until light and fluffy.
Add Eggs: Incorporate the eggs one at a time, making sure each is fully blended before adding the next.
Incorporate Dry Ingredients: After this, Gradually fold in the flour mixture until just combined.
Add Flavor: Stir in the cranberries, orange zest, and orange juice until evenly distributed.
Bake: Pour the mixture into the prepared tin, smooth the top, and bake for approximately 30-35 minutes, or until a skewer inserted into the center comes out clean.
Cool: Allow the cake to cool in the tin for 10 minutes before transferring it to a wire rack, where it can cool completely.
V. Flavor & Nutritional Information
The cake has a delightful balance of sweetness from the sugar and tartness from the cranberries, complemented by the bright citrus notes of orange. Each slice offers a moist and tender crumb.
Nutritional Information (per slice based on approximately 10 servings)
- Calories: 250
- Fat: 12g
- Protein: 3g
- Carbohydrates: 35g
- Fiber: 1g
- Sugar: 18g
VI. Tips for a Perfect Cranberry and Orange Cake
- Troubleshoot Watery Sauce: Ensure that the cranberries are evenly distributed in the batter to avoid soggy spots.
- Enhance Flavor: Use aged cheddar cheese or a sprinkle of nutmeg for added depth.
- Variations: Try adding chopped nuts, such as walnuts or pecans, for added texture.
VII. Alternative (Vegan and Non-Vegan)
Vegan Variation
Ingredients:
- Substitute butter with coconut oil or vegan margarine.
- Use flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) instead of regular eggs.
Instructions: Follow the same steps, replacing the ingredients.
VIII. Recipe Variations & Serving Suggestions
- Experiment Yourself by adding a generous dollop of whipped cream or a scoop of vanilla ice cream for a delightful extra indulgence!
- Garnish with candied orange slices for an elegant presentation.
IX. Storage & Reheating Instructions
Store the cake in an airtight container at room temperature for up to approximately 3 days. For longer storage, freeze the cake wrapped in cling film for up to 3 months. Let it sit out at room temperature to thaw, then warm it up in the oven for a short time.
X. Frequently Asked Questions (FAQ)
- Can I use frozen cranberries?
- Yes, but do not thaw them before mixing into the batter.
- How can I make it gluten-free?
- Substitute self-raising flour with a gluten-free blend.
- Can I add other fruits?
- Yes, consider adding dried apricots or blueberries for variety.
XI. Conclusion & Call to Action
Mary Berry’s Cranberry and Orange Cake is a delightful treat that combines traditional flavors with a modern twist. It’s great for any occasion. Try this recipe and share your feedback! Explore more recipes on Culinary Hill and Mary Berry’s official website.
