Mary Berry’s all-in-one orange cake recipe is ‘light, fluffy’ and ‘absolutely delicious’
The cake has a delicious sugar glaze and buttery frosting.
Mary Berry has shared a plethora of cake recipes throughout her career, including her famous lemon drizzle traybake and Victoria sponge cake recipes. Sometimes it’s easy to keep it simple, and her orange cake is just that, baked in the oven in under 30 minutes. The recipe notes said: “This showstopping orange layer cake was created by the queen of baking, Mary Berry.
“It’s complete with a light and fruity sponge, buttery frosting and a sugar glaze.” It has 81 five-star ratings on BBC Food, with bakers raving about the recipe. One review in the comments read: “Absolutely beautiful cake that is light, fluffy and absolutely delicious. I will definitely make it again.” Another said: “I made this for my goddaughter's birthday. The recipe was easy to follow, and the comments from the family were lovely.”
Ingredients:
For the cake:
- 225g baking spread
- 225g self-raising flour
- One teaspoon of baking powder
- 100g golden caster sugar
- 100g brown sugar
- Four large eggs
- Finely grated zest of two oranges
For the butter icing:
- 150g butter, softened
- 300g icing sugar
- Finely grated zest of two oranges
For the glaze:
- 25g caster sugar
- Juice of two oranges
Method:
Heat the oven to 180°C Fan/160°C Fan before greasing and lining two 20cm loose-bottomed sandwich tins.
Measure all the cake ingredients into a large bowl, reserving some orange zest for decoration, and beat until combined and smooth.
Divide evenly between the two tins and bake for 20 to 25 minutes or until well risen. After five minutes, remove from the tins and leave to cool on a wire rack.
To make the icing, put the butter and icing sugar into a bowl and mix with an electric hand mixer until light and fluffy. Stir in the orange zest.
Remove the paper from the cakes. Set one cake upside down on a plate. Make the glaze by putting the caster sugar and orange juice into a saucepan and stirring over a low heat until the sugar dissolves.
Boil until reduced by half, then brush half of it on the upside-down cake with a pastry brush. Set the other cake on top, brush with the remaining glaze, then spread with the remaining icing.
Scatter with the reserved orange zest. This cake is best eaten fresh, but will keep for up to three days in a cool place.
