This Mary Berry Orange Cake Recipe is inspired by the legendary baker’s mastery of simple, refreshing citrus sponges. It is a bright and zesty recipe, which calls for fresh orange zest and a crunchy sugar glaze. It’s a classic, foolproof recipe, ready in about 1 hour 10 minutes.
Mary Berry Orange Cake Recipe Ingredients
- 225 g (8 oz) softened butter
- 225 g (8 oz) caster sugar
- 275 g (10 oz) self-raising flour
- 2 teaspoons baking powder
- 4 large eggs
- 2 tablespoons milk
- Finely grated zest of 2 large oranges
For the Orange Glaze:
- 175 g (6 oz) icing sugar
- 3 tablespoons fresh orange juice
- Extra orange zest for decoration
How To Make Mary Berry Orange Cake
- Preheat and prep the tin: Start by preheating your oven to 180 C (350 F). Grease a 23 cm (9 inch) deep round cake tin and line the base with non-stick baking parchment. Proper preparation of the tin is the secret to a professional finish and prevents the delicate orange sponge from sticking to the edges.
- The all-in-one method: In a large mixing bowl, combine the softened butter, caster sugar, self-raising flour, baking powder, eggs, milk, and orange zest. Use an electric hand whisk or a stand mixer to beat the ingredients together for about 2 minutes. You are looking for a pale, smooth, and creamy consistency. This “all-in-one” method is the professional secret to a perfectly even rise.
- Bake to a golden glow: Turn the mixture into the prepared tin and level the surface with the back of a spoon. Bake in the center of the oven for 35–40 minutes. The cake is ready when it has risen beautifully, the edges are beginning to shrink away from the tin, and the top springs back when lightly pressed.
- Cool and rest: Allow the cake to cool in the tin for about 10 minutes. This short rest allows the structure to set so that it doesn’t crumble when you move it. Carefully transfer the cake to a wire rack and peel off the parchment paper. Let it cool completely before adding the glaze.
- Whisk the zesty glaze: In a small bowl, sift the icing sugar and gradually stir in the fresh orange juice until you have a thick, smooth, and pourable consistency. If the glaze is too thin, add a little more sugar; if too thick, a tiny drop of extra juice will fix it.
- The finishing touch: Pour the glaze over the center of the cooled cake and use a palette knife to gently push it towards the edges, allowing it to drizzle down the sides naturally. Sprinkle the extra orange zest over the top while the glaze is still wet for a bright, aromatic finish.
Recipe Tips
- How to get the most flavor from the zest: Always zest your oranges directly over the mixing bowl. This ensures that the fragrant oils released during grating fall into the batter rather than being left behind on a cutting board.
- Why the milk is important: Since this recipe uses a high amount of flour for a sturdy structure, the two tablespoons of milk provide the necessary moisture to keep the crumb tender and light.
- How to prevent a dry cake: Be careful not to over-bake. Check the cake 5 minutes before the end of the suggested time. An over-baked citrus cake can lose its delicate floral notes and become crumbly.
- Can I use a loaf tin: Absolutely! This mixture works perfectly in two 1 lb loaf tins. Simply adjust the baking time to 30–35 minutes and glaze the tops individually.
What To Serve With Mary Berry Orange Cake?
This Mary Berry Orange Cake Recipe is a bright, zesty dessert that needs a creamy or hot pairing! A dollop of Whipped Cream or a scoop of Vanilla Bean Ice Cream is the quintessential choice for a luxurious afternoon treat. For a balanced snack, a side of Fresh Raspberries or a few segments of Blood Orange adds a lovely color contrast that pairs perfectly with the citrus sponge! A steaming Cup of Earl Grey Tea or a small glass of Sparkling Wine pairs wonderfully with the sweet, tangy notes of the orange glaze.
How To Store Mary Berry Orange Cake
- Room Temperature: Store the glazed cake in an airtight container for up to 3 days. The sugar glaze acts as a seal, keeping the sponge moist.
- Freeze: You can freeze the unglazed sponge for up to 3 months. Wrap it tightly in plastic wrap and foil. Thaw at room temperature and apply the fresh glaze just before serving for the best texture.
- Avoid the Fridge: Unless your kitchen is very hot, avoid storing this cake in the refrigerator as it can cause the sponge to dry out and the glaze to become sticky.
Mary Berry Orange Cake Nutrition Facts
- Calories: 320 (per slice)
- Total Fat: 16g
- Cholesterol: 85mg
- Sodium: 190mg
- Total Carbohydrates: 42g
- Dietary Fiber: 1g
- Protein: 4g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, a high-quality baking spread works well with the all-in-one method and can sometimes result in an even lighter rise, though butter provides a superior flavor.
This usually happens if the cake was still warm when glazed. Ensure the sponge is completely cold to the touch before pouring the icing sugar mixture over it.
Use 275 g of plain flour and add 3 teaspoons of baking powder to ensure the cake has the necessary lift.
Try More Recipes:
- Mary Berry Jamaican Ginger Cake Recipe
- Mary Berry 10 inch Sponge Cake Recipe
- Mary Berry Simnel Cake Recipe
Mary Berry Orange Cake Recipe
Description
This Mary Berry Orange Cake Recipe is a foolproof, zesty sponge cake made using the all-in-one method and finished with a crunchy, fresh orange glaze.
Ingredients
Instructions
- Preheat oven to 180 C and line a 23 cm round tin.
- Place all cake ingredients into a large bowl and beat for 2 minutes until smooth.
- Pour into the tin and bake for 35–40 minutes until golden and springy.
- Cool in the tin for 10 minutes, then move to a wire rack.
- Sift icing sugar and mix with orange juice until a thick glaze forms.
- Pour over the cooled cake and decorate with extra zest.
- Let the glaze set before slicing and serving.
Notes
- Using the all-in-one method is the best way to ensure a consistent, professional-grade rise every time you bake.
- Zesting the oranges directly into the batter is the secret to capturing the volatile oils that provide the deep citrus flavor.
- Choosing fresh orange juice for the glaze is the most effective way to achieve a vibrant, natural-tasting finish.
