Throughout her illustrious career, Mary Berry has shared a wealth of cake recipes, including her renowned lemon drizzle traybake and Victoria sponge. Sometimes keeping things straightforward is the best approach, and her orange cake is precisely that — ready in under 30 minutes.
The recipe notes stated: “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.”
The recipe has amassed 81 five-star ratings on BBC Food, with bakers singing its praises. One glowing review read: “Absolutely beautiful cake that is light, fluffy and absolutely delicious. I will definitely make it again.”
While another commented: “I made this for my goddaughter’s birthday. The recipe was easy to follow, and the comments from the family were lovely.”
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
View 2 ImagesThe cake is packed full of flavour(Image: Getty)
Pre-heat the oven to 180°C Fan/160°C Fan, then grease and line two 20cm loose-bottomed sandwich tins.
Combine all the cake ingredients into a large bowl, setting aside a little orange zest for decoration, and beat until smooth and well blended.
Distribute the mixture evenly between the two tins and bake for 20 to 25 minutes, or until well risen. After five minutes, turn out from the tins and leave to cool on a wire rack.
To prepare the icing, place the butter and icing sugar into a bowl and blend using an electric hand mixer until light and fluffy. Fold in the orange zest.
Peel the paper away from the cakes. Place one cake upside down on a plate.
To make the glaze, combine the caster sugar and orange juice in a saucepan, stirring over a low heat until the sugar has fully dissolved.
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Bring to the boil and reduce by half, then use a pastry brush to coat the upside-down cake with half of the glaze. Position the second cake on top, brush with the remaining glaze, then finish by spreading over the rest of the icing.
Sprinkle over the reserved orange zest. This cake is best enjoyed fresh, but can be stored for up to three days in a cool spot.