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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.
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Prep Time 35 minutes
Cook Time 49 minutes
Total Time 1 hour 25 minutes
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.