Bake Mary Berry’s Double Orange Cake for a Refreshing Citrus Treat

This cake is a delightful blend of citrus flavors, offering a moist and zesty treat that’s perfect for any occasion.

I first stumbled upon Mary Berry’s Double Orange Cake during a weekend baking spree, and it quickly became a favorite in my household. The combination of fresh orange zest and juice infuses the cake with a vibrant citrus flavor, while the moist texture makes each bite a delight. Whether you’re hosting a gathering or simply indulging in a sweet treat, this cake never disappoints.

Ingredients

For the cake:

• 1 cup (225g) unsalted butter, softened
• 1 cup (225g) granulated sugar
• 4 large eggs, beaten
• 2 cups (250g) all-purpose flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• Zest and juice of 2 large oranges

For the glaze:

• 1/2 cup (60g) confectioners’ sugar
• Juice of 1 orange

Instructions

Preheat the oven and prepare the pan:

Preheat your oven to 350°F (175°C).

Grease and line a 9-inch (23cm) round cake pan with parchment paper.

Mix the wet ingredients:

In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy.

Gradually add the beaten eggs, mixing well after each addition.

Stir in the freshly grated orange zest and orange juice, ensuring the mixture is smooth and well combined.

Combine the dry ingredients:

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Be careful not to overmix to maintain a light texture.

Bake the cake:

Pour the batter into the prepared cake pan, smoothing the top with a spatula.

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Prepare the glaze:

In a small bowl, mix the confectioners’ sugar with the fresh orange juice until smooth.

Glaze the cake:

Once the cake has cooled completely, drizzle the orange glaze evenly over the top, allowing it to soak in slightly.

If you adore simple yet scrumptious treats, you’ll love our Mary Berry’s Coffee Victoria Sandwich Recipe. It’s as delightful as our well-loved Mary Berry’s Double Orange Cake.

Mary Berry’s Double Orange Cake

This cake is a delightful blend of citrus flavors, offering a moist and zesty treat that's perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 49 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings: 8

Course: Dessert

Cuisine: British

Calories: 320

Ingredients Method

Ingredients

  

• 1 cup 225g unsalted butter, softened
• 1 cup 225g granulated sugar
• 4 large eggs beaten
• 2 cups 250g all-purpose flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• Zest and juice of 2 large oranges

For the glaze:

• 1/2 cup 60g confectioners’ sugar
• Juice of 1 orange

Method

 

1. Preheat your oven to 350°F (175°C).
2. Grease and line a 9-inch (23cm) round cake pan with parchment paper.
3. In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy.
4. Gradually add the beaten eggs, mixing well after each addition.
5. Stir in the freshly grated orange zest and orange juice, ensuring the mixture is smooth and well combined.
6. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
7. Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Be careful not to overmix to maintain a light texture.
8. Pour the batter into the prepared cake pan, smoothing the top with a spatula.
9. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
11. In a small bowl, mix the confectioners’ sugar with the fresh orange juice until smooth.
12. Once the cake has cooled completely, drizzle the orange glaze evenly over the top, allowing it to soak in slightly.

Nutritional Value (Per Serving)

• Calories: 320 kcal
• Protein: 4g
• Carbohydrates: 45g
• Fat: 15g
• Fiber: 1g
• Sugar: 30g

Conclusion

Mary Berry’s Double Orange Cake has become a staple in my baking repertoire. The citrusy aroma that fills the kitchen while it bakes is simply divine, and the taste is even better. It pairs beautifully with a cup of tea or coffee, but don’t be surprised if it vanishes the moment it’s served!