Mary Berry Double Orange Cake Recipe

The first time I made this cake, I forgot to zest the orange before juicing it. Rookie move. I ended up scraping soggy peel from the juicer like a madwoman, wondering if Mary Berry herself would’ve tutted at me from the telly. But oh—when I got it right? Magic.

This is one of those bakes that feels like sunshine on a plate. It’s bright, soft, and sweet—but not too sweet. If you’re chasing more of that citrus glow, try Mary Berry’s Orange Drizzle Cake—it’s another zesty winner, but a touch simpler. The double hit of orange (zest and juice in the sponge, then again in the icing) gives it real personality. And don’t skip the apricot jam glaze. I thought it was faff, but it makes the icing cling like a dream. Let me show you how I fixed my mistakes, and how this cake has become a staple for tea with the neighbours.

What Makes This Recipe Special

Most citrus cakes promise ‘zesty’ but end up bland or dry. Not this one. It’s got that same bright payoff you’ll find in Mary Berry’s Lemon Drizzle Traybake—another citrus classic that delivers on flavour and crumb

• Zest and juice = full citrus power. A lot of cakes use just juice, which barely holds up once baked. The zest is where the real oils are—don’t skip it.
• The apricot jam glaze is sneaky genius. I used to think it was purely decorative, but it adds a subtle fruity sheen—same trick Mary uses in Mary Berry’s Apricot Swiss Roll to boost both flavour and finish that stops the icing from soaking into the sponge.
• It’s a one-bowl batter. No creaming butter and sugar for 10 minutes. Just mix and go. (Mary would approve of the simplicity.)

INGREDIENTS + WHY THEY MATTER

• Salted Butter (175g) – Adds flavour and moisture. I tried unsalted once and it tasted flat—this cake needs that savoury edge.
• Granulated Sugar (175g) – Gives a bit more texture than caster sugar. Fine to swap if needed.
• Extra-Large Eggs (3) – Help lift and bind. If using large instead, add a splash of milk to loosen the batter slightly.
• All-Purpose Flour (175g) – Plain flour works well because the baking powder does the lifting.
• Baking Powder (2¾ tsp) – Quite a bit! But it’s what gives the sponge that high rise and soft crumb.
• Salt (½ tsp) – Balances the sweetness and sharpness of the orange.
• Zest and Juice of 1 Large Orange – I’ve tried bottled juice (regrettably)—just don’t. Fresh is non-negotiable.

To finish:

• Apricot Jam (2 tbsp) – Thinned and brushed on top. Essential for that glossy glaze layer.
• Confectioners’ Sugar (115g) – For a smooth, silky icing.
• Zest and Juice of ½ Orange – A final pop of brightness in the icing. Half an orange is just right; a whole one makes it too runny.

Making It Yours (Without Ruining It)

• Egg-free? I tested it with 3 tablespoons aquafaba per egg. It just about works, but don’t expect the same rise.
• Gluten-free? I swapped in a 1:1 GF blend and added ¼ teaspoon xanthan gum. Held together nicely.
• No apricot jam? I once used orange marmalade—it worked but changed the flavour a bit. Peach jam was too sweet.
• Add-ins? I’ve folded in 50g dark chocolate chips for a Jaffa Cake vibe. A little naughty, but glorious.

Mistakes I’ve Made (And How to Avoid Them)

What Went Wrong	Why It Happens	How to Fix It
Cake sank slightly in middle	Overmixed the batter	Mix just until smooth—don’t beat too long
Icing ran off the sides	Cake wasn’t fully cool	Wait until the sponge is totally cool before icing
Jam glaze made icing clumpy	Didn’t sieve the jam	Warm it gently and strain for smooth results

How to Make Mary Berry’s Double Orange Cake

1. Prep your tin and oven. Grease an 8-inch round tin and line the base with baking paper. Set oven to 180°C (fan 160°C) / 350°F.
2. Make the batter.In a large bowl, beat together the butter, sugar, eggs, flour, baking powder, salt, and orange zest and juice—the same no-fuss method behind Mary Berry’s Victoria Sponge Cake, but with a citrus twist. Mix until just smooth.
3. Bake. Pour into your prepared tin. Level the top. Bake for around 35 minutes—check it springs back when gently pressed.
4. Cool. Let it sit in the tin 10 minutes, then turn out onto a rack. Cool completely.
5. Glaze. Heat the apricot jam until runny. Brush it all over the top of the cake. Let set for a few minutes.
6. Ice. Mix icing sugar with orange juice until pourable. Drizzle and spread over the top. Finish with a scattering of orange zest.

Tips From My Kitchen

• I always zest the orange before juicing it. Sounds obvious—until you forget.
• For neater icing edges, I place strips of baking paper under the cake edges before icing—then slide them out once it sets.
• My oven browns fast, so I check at 30 minutes and tent with foil if needed.
• If the icing’s too thin, a spoonful more sugar thickens it fast.

Storage + Serving

• Keeps: 3 days in an airtight tin at room temp, or 5 in the fridge (but bring to room temp before serving).
• Freezing: Freeze un-iced sponge (wrapped tightly) up to 3 months. Defrost, then glaze and ice fresh.
• Serve with: A strong cup of tea, a dollop of crème fraîche, or—controversially—slightly warm with ice cream. I won’t tell Mary.

FREQUENTLY ASKED QUESTIONS

Q: Can I use clementines or mandarins instead of orange?
A: I’ve tried clementines—lovely and slightly sweeter. You’ll need 2–3 to get the same juice and zest as one large orange.

Q: Why does my icing slide off the cake?
A: Either your cake was still warm or your icing was too thin. Chill the icing briefly if needed before spreading.

Q: Do I need to sift the flour?
A: I didn’t, and it turned out fine. But if your flour’s clumpy, sifting helps with a lighter crumb.

Q: Can I double this for a layer cake?
A: Yes. Just split the batter into two 8-inch tins and reduce baking time to 25–28 minutes.