This delicious double orange cake is full of zesty citrus flavour! The sponge is light and moist, made with fresh orange zest and juice. It’s finished with a sweet apricot glaze and a smooth orange icing for an extra burst of flavour. Perfect for afternoon tea or a special treat!
This Double Orange Cake Recipe Is From Mary Berry’s Baking Bible Cookbook.
Ingredients Needed
For the cake:
- 175g (¾ cup) salted butter, softened
- 175g (¾ cup + 2 tbsp) granulated sugar
- 3 extra-large eggs, beaten
- 175g (1⅓ cups) all-purpose flour
- 2¾ tsp baking powder
- ½ tsp salt
- Finely grated zest and juice of 1 large orange
To finish:
- About 2 tbsp apricot jam
- 115g (1 cup) confectioners’ sugar
- Finely grated zest and juice of ½ orange
How To Make Mary Berry Double Orange Cake
- Preheat the oven: Set the oven to 180°C (350°F). Grease an 8-inch round cake tin and line the bottom with parchment paper.
- Mix the cake batter: Add all the cake ingredients to a large bowl and beat until fully combined and smooth.
- Bake the cake: Pour the batter into the prepared tin and level the surface. Bake for about 35 minutes until the cake is well-risen and springs back when touched. Let it cool in the tin for a few minutes, then turn out onto a wire rack to cool completely.
- Glaze the cake: Warm the apricot jam in a small pan until it becomes runny. Brush it over the top of the cooled cake.
- Make the icing: Sift the confectioners’ sugar into a bowl and stir in the orange juice until you have a smooth, pourable consistency. Drizzle over the cake and spread evenly with a spatula. Let the icing set before sprinkling the top with orange zest.
Recipe Tips
- Use fresh oranges: Freshly squeezed orange juice and zest give the best flavour. Avoid bottled juice if possible.
- Room temperature ingredients: Make sure the butter and eggs are at room temperature before mixing for a smooth batter.
- Test for doneness: Insert a skewer into the centre of the cake; if it comes out clean, the cake is ready.
How To Store This Double Orange Cake
Storing in the fridge: Keep the cake in an airtight container at room temperature for up to 3 days. If storing in the fridge, place it in an airtight container for up to 5 days. Bring to room temperature before serving.
Freezing: Wrap the un-iced cake tightly in cling film and freeze for up to 3 months. Thaw at room temperature before glazing and icing.
Nutrition Facts (Per slice, based on 8 servings)
- Calories: 349
- Total Fat: 13.4g
- Saturated Fat: 2.7g
- Cholesterol: 46.6mg
- Sodium: 361mg
- Potassium: 282mg
- Total Carbohydrate: 53g
- Dietary Fibre: 3.2g
- Sugars: 31.1g
- Protein: 4.9g
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