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Cakes

Double Orange Cake

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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.

Other recipes you might like

  • Blood Orange Drizzle Cake
  • Gin & Lime Drizzle Cake
  • Honey Rum Drizzle Cake
  • Lemon & Thyme Drizzle Traybake
  • Orange & Cranberry Loaf Cake

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5 from 7 votes
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Double Orange Cake

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

Course Cake
Cuisine British
Keyword Cake, Orange, Drizzle
Prep Time 15 minutes
Cook Time 35 minutes
Servings 12
Calories 267 kcal
Author Adapted from Mary Berry

Ingredients

For the cake

  • 175 g margarine
  • 175 g caster sugar
  • 3 large eggs
  • 175 g self raising flour
  • 1½   tsp baking powder
  • 1 large orange grated zest & juice

For the icing

  • 100 g icing sugar
  • 2 tbsp orange juice
  • ½ orange zested

Instructions

  1. Preheat the oven to 160°C (fan assisted, 180°C non fan) and a 20cm (8 inch) deep round cake tin and line with baking parchment

  2. Add all of the ingredients into a bowl and beat until thoroughly mixed

  3. Pour into the cake tin, level the surface and bake for 35 minutes until a cocktail stick comes out clean

  4. Leave to cool in the tin for at least 30 minutes before turning out to cool completely on a wire rack

  5. Add the icing sugar into a bowl and add in the orange juice. Stir to get rid of any lumps

  6. Drizzle the icing across the cake and scatter with orange zest

Recipe Notes

Keep in an airtight container for 3-4 days. 

Nutritional information is given as a guide only and my vary.

Nutrition Facts
Double Orange Cake
Amount Per Serving
Calories 267 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 3g19%
Cholesterol 41mg14%
Sodium 154mg7%
Potassium 115mg3%
Carbohydrates 35g12%
Fiber 1g4%
Sugar 24g27%
Protein 3g6%
Vitamin A 599IU12%
Vitamin C 4mg5%
Calcium 42mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

 

 
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18 Comments

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Next Post: Rosemary & Salt Fougasse »

Reader Interactions

Comments

  1. ELAINE says

    February 5, 2020 at 10:29 pm

    5 stars
    This is one of my favourite Curlys cakes. It’s so moist and refreshing- 2 big slices today YUMMY. Make it and give it a try you won’t be disappointed!!

    Reply
    • Curly says

      February 6, 2020 at 6:58 pm

      Thank you 🙂

      Reply
    • Curly says

      February 12, 2020 at 9:22 pm

      So pleased you like it 🙂

      Reply
  2. Donna says

    February 18, 2020 at 8:11 pm

    5 stars
    Oh this looks fantastic! A perfect afternoon pick me up I bet!

    Reply
  3. Chloe Edges says

    February 23, 2020 at 3:31 pm

    5 stars
    oooh yeah baby! This is right in my wheelhouse!

    Reply
    • Curly says

      February 24, 2020 at 9:00 pm

      It is so simple and delicious 🙂

      Reply
  4. Louise Fairweather says

    February 24, 2020 at 8:11 pm

    Ooooo I could eat a slice now. Thanks for sharing #cookblogshare

    Reply
    • Curly says

      February 24, 2020 at 9:00 pm

      Me too 🙂

      Reply
  5. Veronica says

    February 25, 2020 at 10:29 am

    5 stars
    This looks so yummy – I love the fact that it’s just thrown into one bowl and mixed so easily. That’s my sort of recipe!

    Reply
    • Curly says

      February 25, 2020 at 5:57 pm

      It’s so easy which is one of the reasons I love it so much!

      Reply
  6. Eb Gargano says

    February 25, 2020 at 1:27 pm

    5 stars
    This looks utterly delicious – I am a huge fan of orange cake…. so DOUBLE orange cake – YES PLEASE! Eb x

    Reply
    • Curly says

      February 25, 2020 at 5:58 pm

      Haha thanks Eb x

      Reply
  7. Justine Altman says

    October 27, 2020 at 7:41 pm

    Do you think instead of the glaze over the cake that you could prick the cake and drizzle the glaze in a bit like what you do with a Lemon drizzle cake? Also I’m planning on doing a 3 tier of this with a chocolate buttercream do you think that would taste good?!

    Reply
    • Curly says

      October 28, 2020 at 3:23 pm

      Hi Justine, you could drizzle the glaze into the cake but you would probably need to add more juice to make it more liquid. Chocolate and orange is always a great combination! I’m not sure if the drizzle would make the cake a bit too moist which could mean it wouldn’t hold the weight of the layers/tiers. I might recommend skipping the glaze and just frosting the orange cakes. Hope this helps.

      Reply
  8. Kerry Megan Robinson says

    January 17, 2021 at 1:01 pm

    5 stars
    What a lovely recipe. So easy. Bit dubious as I’ve always followed recipes where you cream the butter and sugar first.
    Fabulous, might even try out different toppings in the future.
    Going to check out your other recipes too!
    Thank you

    Reply
    • Curly says

      January 18, 2021 at 5:58 pm

      Thanks Kerry 🙂 This is based on a Mary Berry recipe and she loves the all in one method, but I know what you mean, I quite like to cream the butter and sugar first.

      Reply
  9. Amy says

    July 31, 2023 at 12:15 pm

    Hiya. Can this recipe be used in a 6 inch cake tin instead without scaling down? Does the cooking time and temp need adjusting? Thanks,

    Reply
    • Curly says

      August 1, 2023 at 10:03 pm

      Hi Amy, I’m not saying that it can’t be done, but you would need a very deep 6 inch cake tin and it would take longer to cook. I haven’t tried this myself so wouldn’t be able to recommend unfortunately.

      Reply
5 from 7 votes (1 rating without comment)

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Hi, I'm Cat aka Curly. I'm a home cook that likes nothing better than a day in the kitchen baking and cooking. Whether its sweet or savoury, in my mind food is always the answer. Meet Curly

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