Mary Berry Orange Wholemeal Victoria Loaf

This light and zesty orange wholemeal Victoria loaf is soft, moist, and full of citrus flavour. It’s easy to make and topped with a sweet marmalade buttercream for a delicious finish. Perfect for afternoon tea or as a homemade gift!

Ingredients Needed

For the Cake:

• 100g (4oz) butter, softened
• 100g (4oz) light muscovado sugar
• 2 large eggs
• 50g (2oz) wholemeal self-raising flour
• 50g (2oz) self-raising flour
• Grated zest of 1 orange

For the Topping:

• 25g (1oz) butter, softened
• 75g (3oz) sifted icing sugar
• 1 level tbsp fine-cut marmalade

How To Make Orange Wholemeal Victoria Loaf

1. Preheat the oven: Set the oven to 180°C (fan 160°C) / gas 4. Lightly grease a 900g (2lb) loaf tin and line the base with baking parchment or a loaf tin liner.
2. Mix the batter: In a large bowl, combine all the cake ingredients and beat for about 2 minutes until smooth. Pour the mixture into the prepared tin and level the surface. The batter will not fill the tin completely.
3. Bake the cake: Place it in the preheated oven and bake for 40 minutes, or until it is well-risen and golden, pulling away slightly from the sides. Remove from the tin and let it cool completely on a wire rack.
4. Make the topping: In a bowl, mix the butter, icing sugar, and marmalade until smooth. Once the loaf is cool, spread the topping over the cake and swirl with a small palette knife for a decorative finish.

Recipe Tips

• Use Fresh Oranges – Freshly grated orange zest gives the best citrus flavour. Avoid using bottled orange zest or essence.
• Don’t Overmix – Overmixing the batter can make the loaf dense. Beat until just combined.
• Check for Doneness – Insert a skewer into the centre of the cake. If it comes out clean, the loaf is ready.
• Let It Cool Completely – The buttercream topping spreads best on a fully cooled loaf; otherwise, it may melt.
• Enhance the Orange Flavour – Add 1 tbsp of orange juice to the batter for an extra citrus boost.

How To Store For Later

Storing at Room Temperature: Keep in an airtight container for up to 3 days.

Refrigerating: Store in the fridge for up to 5 days, but let it come to room temperature before serving for the best texture.

Freezing: Freeze without the topping for up to 3 months. Wrap the loaf tightly in cling film and foil. Defrost at room temperature, then add the topping before serving.

Try More Recipes:

• Mary Berry Lemon Victoria Sponge
• Mary Berry Victoria Sandwich
• Mary Berry Sultana Tea Loaf
• Mary Berry Banana Loaf