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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Double Orange Cake
Deliciously moist cake that is light and fluffy flavoured with orange. This Double Orange Cake is simple and really tasty.
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
-
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
-
Add 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
-
Leave to cool in the tin for at least 30 minutes before turning out to cool completely on a wire rack
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Add the icing sugar into a bowl and add in the orange juice. Stir to get rid of any lumps
-
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.
ELAINE says
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!!
Curly says
Thank you 🙂
Curly says
So pleased you like it 🙂
Donna says
Oh this looks fantastic! A perfect afternoon pick me up I bet!
Chloe Edges says
oooh yeah baby! This is right in my wheelhouse!
Curly says
It is so simple and delicious 🙂
Louise Fairweather says
Ooooo I could eat a slice now. Thanks for sharing #cookblogshare
Curly says
Me too 🙂
Veronica says
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!
Curly says
It’s so easy which is one of the reasons I love it so much!
Eb Gargano says
This looks utterly delicious – I am a huge fan of orange cake…. so DOUBLE orange cake – YES PLEASE! Eb x
Curly says
Haha thanks Eb x
Justine Altman says
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?!
Curly says
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.
Kerry Megan Robinson says
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
Curly says
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.