I remember the first time I baked a Mary Berry cake. I had heard so much about her from friends and family, but I never dared to try one of her recipes until a cozy Sunday afternoon. That day, I was craving something fresh and citrusy but also indulgent. A quick search brought me to the Mary Berry Double Orange Cake recipe, and I knew immediately it was what I had been waiting for. The bright citrus flavor with a moist, tender crumb made it feel like spring in every bite.
Since then, this cake has become my go-to for family gatherings and special occasions. The recipe is simple enough to make on a whim but elegant enough to impress anyone you serve it to. Let me walk you through the process, from gathering ingredients to taking the first delicious bite.
Mary Berry Double Orange Cake Recipe
Mary Berry’s Double Orange Cake is an absolute treat. What makes it stand out is the boldness of the orange flavor. It’s not just in the cake-it’s in the frosting too. A lot of cakes add zest or a small splash of juice, but Mary Berry goes all out with whole oranges. The cake ends up being rich and flavorful without being overly sweet, and the glaze brings in just the right amount of tanginess to balance everything out.
Here’s the full recipe:
- Cake: Light, fluffy, and tangy with a perfect crumb.
- Frosting: Smooth, sweet, and the orange juice really shines through.
Ingredients Needed
Before you begin, make sure you have everything on hand. This cake uses simple ingredients but the magic is in the balance of flavors.
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For The Cake
- 2 medium-sized oranges (for zest and juice)
- 225g unsalted butter (softened)
- 225g caster sugar
- 4 large eggs
- 225g self-raising flour
- 1 tsp baking powder
- 2 tbsp milk (to get the perfect texture)
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For The Frosting
- 125g unsalted butter (softened)
- 250g icing sugar
- Juice from 1 orange
- Zest from 1 orange
You’ll also need a bit of patience and some love for the citrus!
Equipment Needed
Once you’ve got your ingredients, you’ll need to gather the following tools to make sure everything goes smoothly:
- 2 x 20cm round cake tins (or one, but be ready to split the batter in two)
- Parchment paper (for lining the tins)
- Electric hand mixer or stand mixer (for fluffy cake)
- Zester (to get that perfect orange zest)
- Sifter (for the dry ingredients)
- Spatula (for spreading frosting evenly)
- Cooling rack (to let the cake cool without getting soggy)
The right equipment makes the process smoother and more enjoyable, especially when you’re making something this delicate.
How To Make Mary Berry Double Orange Cake?
Now, let’s get down to the fun part: baking the cake! Here’s a step-by-step guide based on my personal experience with this recipe.
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Prep Your Tins
- Grease your cake tins with butter and line the bottoms with parchment paper. This step prevents any sticky situations when you try to get the cakes out after baking.
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Zest And Juice The Oranges
- Zest both oranges using your zester. Make sure to avoid the bitter white pith as you zest. Juice one of the oranges-you’ll need this for the frosting later.
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Mix The Wet Ingredients
- Beat the butter and caster sugar together until pale and creamy. This is where the magic starts-getting that light, airy texture.
- Add the eggs one at a time, beating well after each addition.
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Incorporate The Dry Ingredients
- Sift the self-raising flour and baking powder into the mixture. Then fold it in gently with a spatula or spoon.
- Add in the milk and orange zest, then stir to combine. The batter should be smooth and thick but not dry.
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Bake
- Divide the batter evenly between the two tins. Bake in a preheated oven at 180°C (160°C for fan ovens) for about 25-30 minutes or until a skewer comes out clean.
- Let the cakes cool in the tins for 10 minutes before transferring them to a wire rack to cool completely.
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Make The Frosting
- While the cake cools, beat the softened butter with icing sugar until smooth and creamy.
- Add in the orange juice and zest. Keep beating until the frosting is light and fluffy.
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Assemble The Cake
- Once the cakes have cooled, spread a thick layer of frosting on top of the bottom cake. Place the second cake on top and frost the entire cake with the remaining frosting.
Recipe Variations
I love that this cake can be easily tweaked to fit different tastes or dietary needs. Here are some ideas based on my own attempts to change things up:
- Add some texture: Try adding chopped pistachios or walnuts into the batter for a little crunch. This adds a nice contrast to the softness of the cake.
- Make it gluten-free: Swap the self-raising flour for a gluten-free version. Just make sure to add a bit of xanthan gum to help with texture.
- Infuse the flavor: If you really want to elevate the orange flavor, try infusing the milk with orange zest before adding it to the batter.
- Citrus variations: Use a combination of oranges and lemons for a citrus blend that’s even more refreshing.
What Goes Well With Mary Berry Double Orange Cake?
- Tea: A simple, classic choice. A black tea like Earl Grey or a light green tea complements the citrus perfectly.
- Coffee: For a more decadent option, pair it with a rich cup of coffee. The slight bitterness enhances the sweetness of the cake.
- Fresh Fruit: A side of berries or even a light fruit salad balances the richness of the cake.
- Ice Cream: A scoop of vanilla or even orange sorbet takes it to the next level.
- Whipped Cream: If you want something even more indulgent, top each slice with a dollop of whipped cream.
What I Have Learnt
Over time, I’ve learned a lot about the art of baking through this recipe. Here are a few key takeaways that have stuck with me:
- Patience is Key: Letting the cake cool before frosting it is crucial. Otherwise, you risk the frosting melting into the cake, which can ruin that perfect texture.
- Quality Ingredients: Using fresh oranges really makes a difference. The zest is where all the flavor is, and the juice gives it that perfect tang.
- Don’t Rush the Mixing: Creaming the butter and sugar properly is essential. It creates air pockets that make the cake light and fluffy. Skipping this step will make the cake denser.
FAQs
What Are The Key Ingredients For The Mary Berry Double Orange Cake Recipe?
The key ingredients for Mary Berry’s double orange cake include self-raising flour, caster sugar, butter, eggs, oranges (for both zest and juice), and a little baking powder. For the glaze, you’ll need orange juice and icing sugar. The cake is known for its fresh and citrusy flavor, enhanced by the addition of both orange zest and juice.
How Do I Ensure My Mary Berry Double Orange Cake Is Moist And Light?
To ensure your Mary Berry double orange cake is moist and light, make sure to properly cream the butter and sugar together until fluffy. Use fresh, room-temperature eggs to help achieve a light texture. Don’t overmix the batter after adding the flour, as this can result in a dense cake. Also, check your baking time carefully, as overbaking can lead to a dry cake. The citrus juice also helps maintain moisture and adds flavor.
Can I Substitute Any Ingredients In The Mary Berry Double Orange Cake Recipe?
Yes, you can make a few substitutions in the Mary Berry double orange cake recipe. If you don’t have self-raising flour, you can use plain flour with an additional teaspoon of baking powder for each 150g of flour. If you prefer a dairy-free version, you can substitute butter with a dairy-free margarine and use a dairy-free alternative for the glaze. Additionally, you can substitute the orange juice with another citrus juice like lemon for a different flavor profile.