Mary Berry's delicious orange cake recipe is ready in just 60 minutes
Make a delicious bake by trying out Mary Berry's orange cake recipe.
Mary Berry shared her scrumptiously moist orange cake recipe that is sure to taste delicious.
The master baker revealed her go-to method for putting together such a lovely bite.
Taking less than 30 minutes to prepare, and just under 60 minutes to bake, the orange cake can be ready in no time.
It's the ideal treat to have with a lovely cup of tea or coffee – and it's good enough to eat just on its own.
With enough to serve up to eight slices, here's how to make Mary Berry's orange cake.
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Orange cake
Ingredients
- 225g unsalted butter, softened, plus extra for greasing
- 225g caster sugar
- Four eggs
- 220g self-raising flour
- Two level tsp baking powder
- One orange, finely grated zest only
For the filling and topping
- 75g unsalted butter, softened
- 150g icing sugar, sifted
- One orange, finely grated zest and two tbsp juice
To garnish
- Orange zest
Method
Preheat the oven to 180C(160C fan/gas four). Lightly butter two loose-bottomed 20cm sandwich tins and line the bases with baking paper.
Put the butter, sugar, eggs, flour, baking powder and orange zest in a large mixing bowl and beat for two minutes, or until just blended.
Divide the mixture evenly between the tins. Level the surface using a spatula or the back of a spoon. Bake for 25 minutes, or until well risen and golden. The tops of the cakes should spring back when pressed lightly with a finger.
Leave the cakes to cool in the tins for five minutes, then run a small palette knife or rounded butter knife around the edge of the tins and carefully turn the cakes out onto a wire rack.
Peel off the paper and leave to cool completely. Choose the cake with the best top, then put the other cake top-down onto a serving plate.
Beat together the filling ingredients and spread on one side of the cake, put the other cake on top (top upwards) and spread the rest of the orange cream on top. Decorate with spiralled orange zests.
