Double Orange Cake

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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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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