Double Orange Cake

2015-03-07 18.18.52Deliciously moist cake that is light and fluffy flavoured with orange – perfect.

I first came across this cake when Mum and I visited Olney and had afternoon tea at a quaint little tearoom. They had a selection of home made cakes in a cabinet to choose from. Usually I would have been drawn to the rich chocolate brownies, but there was something about the Double Orange Cake that attracted both Mum and I.

The cake seemed quite simple, but it was really delicious. I liked it so much that when I got home I tried to look for the recipe online but couldn’t seem to find it anywhere. Rien surprised me by finding the recipe that the book was from and then buying it for me – Mary Berry’s Baking Bible. That book has become one of my favourite cookery books!

With the apricot jam, instead of having to worry about the lumps in it or sifting them out; Sainsburys sell an apricot glaze which is jam without the lumps specifically made for baking. Other shops may sell this too.

I used a 9 inch cake tin as I didn’t have an deep 8 inch tin at the time. If you use an 8 inch then yours will be a little thicker than mine. My lovely Mum has now bought me a deep inch cake tin so there is nothing stopping me now!

This cake really is delicious and I think everyone should make it! I think it is perfect for Spring/Summer when you want something light and fresh.

For the cake
175g softened butter
175g caster sugar
3 large eggs
175g self raising flour
1½  level tsp baking powder
Grated rind and juice of one large orange

  1. Preheat the oven to 180°C/Fan 160°C. Grease a 20cm (8 inch) deep round cake tin and line with baking parchment
  2. Measure all of the ingredients into a bowl and beat until thoroughly mixed. Pour into the cake tin, level the surface and bake for 35 minutes until a cocktail stick comes out clean

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  1. Leave to cool in the tin for a while before turning out of the tin. Allow to cool on a wire rack

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For the topping
2 tbsp apricot jam
100g icing sugar
Finely shredded rind and juice of ½ orange

  1. Measure the apricot jam into a small pan and gently warm through. Brush over the top of the cake

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  1. Sift the icing sugar into a bowl and mix in enough orange juice until you have a pouring consistency. Pour over the cake and gently spread out with a pallet knife

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  1. Leave to set and then decorate with the shredded orange peel

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2 thoughts on “Double Orange Cake

  1. Pingback: Blueberry & Lemon Bakewell Cake – Curly's Cooking

  2. Pingback: Blood Orange Drizzle Cake – Curly's Cooking

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