Deliciously moist cake that is light and fluffy flavoured with orange. This Double Orange Cake is simple and really tasty. 

Adapting a Mary Berry Classic 

The base of this Double Orange Cake is a classic Mary Berry recipe. I first had it when my Mum and I went to a lovely little tea room. We were both drawn to the orange cake they had. It looked simple but tastes really delicious. We loved it so much we asked which recipe they had used so I could recreate it at home. 

Over the years of making this cake I have adjusted it slightly; mainly the icing. Mary’s original recipe has a layer of apricot jam brushed over the cake. I didn’t feel like this added anything to the cake (sorry Mary!); so I leave it out of mine. I have also changed the icing so it is more of a drizzle than a glaze. 

When is the best time to bake this Double Orange Cake?

This Double Orange Cake is delicious at any time of year. Although you can buy tasty oranges throughout the year, they are at their best from January to March here in the UK. For such a sunny fruit you would expect them to be in season in the Summer but buy them in the winter to make the most of them. 

Another delicious citrus that is in season during the winter months is blood orange. My Blood Orange Drizzle Cake is a variation of this recipe celebrating blood oranges. 

Double Orange Cake cooking tips

This cake uses an all in one method for combining the ingredients. As the name suggests, this is a method where you add all of the ingredients and mix. This is different to a lot of other cakes that require the butter and sugar to be creamed before adding the eggs and then the rest of the ingredients. Using the all in one method makes this a very easy cake to make. One thing to note is that once all of the ingredients have mixed together, you may have a few flecks of margarine left. As long as the rest of the other ingredients have completely mixed don’t worry. The final cake will be delicious as the margarine will disappear into the cake. 

Make sure you allow the cake to cool for at least thirty minutes before you try and remove it from the tin. It will start to slightly come away from the edges when it cools. If you try and take it out of the tin while it is still too warm there is a bigger possibility it will stick to tin. 

Also make sure the cake is completely cool before you add the icing. If you put the icing on when the cake is still warm it is likely to run off.  

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