Mary Berry’s Double Orange Cake is a deliciously moist, citrus-packed dessert that brings together the zesty brightness of fresh oranges with the rich, buttery texture of a traditional sponge cake. Known for her exceptional baking skills and her love for simple, elegant recipes, Mary Berry’s take on this cake is both refreshing and indulgent. The ‘double’ in the cake’s name comes from the incorporation of both orange zest and orange juice into the batter, making the citrus flavor truly shine through every bite.
The cake has a wonderfully light crumb, complemented by a soft, slightly tangy orange icing that adds an extra layer of citrusy sweetness. Whether you serve it at a tea party, as a birthday cake, or simply as a treat for an afternoon snack, this cake has an elegant yet comforting feel that appeals to a wide range of tastes. It’s the kind of dessert that invites you to take a slow, satisfying bite, appreciating its balanced sweetness and the natural freshness of the oranges.
Mary Berry’s Double Orange Cake Recipe
Ingredients Needed
To make Mary Berry’s Double Orange Cake, you’ll need a mix of basic baking ingredients along with the star of the show-fresh oranges. Here’s a detailed list of everything you’ll need:
For The Cake
- 225g (8 oz) Unsalted Butter – The butter serves as the foundation for the cake’s rich, moist texture.
- 225g (8 oz) Caster Sugar – This fine sugar helps create a light texture while ensuring the cake has a gentle sweetness.
- 4 Large Eggs – Eggs provide structure and stability to the cake, giving it a soft and fluffy crumb.
- 225g (8 oz) Self-Raising Flour – The self-raising flour is key to achieving a light, airy cake. It already contains baking powder, so you won’t need to add that separately.
- 1 Teaspoon Baking Powder – If you’re using plain flour, you’ll need a little extra baking powder for lift.
- 2 Oranges (for zest and juice) – Fresh orange zest adds an aromatic punch of flavor to the cake, while the juice is used to give it moisture and an extra tang.
- Pinch of Salt – A tiny bit of salt helps balance the sweetness and bring out the citrus flavors.
For The Icing
- 175g (6 oz) Icing Sugar – The base for the icing, which will give you a smooth, sweet finish.
- 1-2 Tablespoons Fresh Orange Juice – Use freshly squeezed orange juice to make a tangy, smooth icing that complements the cake perfectly.
- Orange Zest (for garnish) – A little extra zest can be sprinkled on top for added color and a burst of citrus aroma.
Equipment Needed
Before diving into the baking, it’s essential to have the right tools to ensure your cake turns out perfectly. Here’s a rundown of the equipment you’ll need:
- Two 20 cm (8-inch) Round Cake Tins – A standard size for this recipe, ensuring even baking and easy layering.
- Electric Mixer (or Hand Whisk) – While you can mix the ingredients by hand, an electric mixer helps achieve the airy, smooth consistency needed for the cake batter.
- Mixing Bowls – You’ll need a large bowl for the cake batter and a smaller one for the icing.
- Grater/Zester – To zest the oranges. Fresh zest adds a beautiful fragrance and taste, so this tool is essential.
- Sieve – Use this for sifting the icing sugar to ensure it’s smooth and free of lumps.
- Cooling Rack – To cool the cakes evenly without the bottoms becoming soggy.
- Palette Knife or Spoon – For spreading the icing on top of the cakes.
- Sharp Knife (for slicing the cake) – A serrated knife works best to cut through the soft, spongy cake layers.
Instructions To Make Mary Berry’s Double Orange Cake
Let’s walk through each step to create this delightful citrusy treat:
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Preheat Your Oven:
Start by preheating your oven to 180°C (350°F) or 160°C (320°F) for a fan oven. Line two 20 cm round cake tins with parchment paper or lightly grease them.
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Cream the Butter and Sugar:
In a large mixing bowl, beat the softened butter and caster sugar together using an electric mixer until pale, light, and fluffy. This step is crucial as it creates the air pockets that give the cake its light texture.
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Add the Eggs:
Beat the eggs in one at a time, adding a little bit of flour with each egg to prevent the mixture from curdling. Make sure each egg is fully incorporated before adding the next.
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Sift the Dry Ingredients:
Sift together the self-raising flour, baking powder, and salt into a separate bowl. Gradually fold the dry ingredients into the wet mixture using a spatula or spoon. Stir until just combined to avoid overworking the batter.
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Add the Orange Zest and Juice:
Grate the zest of both oranges and squeeze the juice from one of them. Fold both the zest and juice into the batter. This will give your cake its signature citrusy kick.
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Divide the Batter:
Divide the batter evenly between the two prepared cake tins, spreading it out with a spatula to level it off.
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Bake:
Bake the cakes in the preheated oven for 20-25 minutes or until golden and a skewer inserted into the center comes out clean.
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Cool the Cakes:
Once baked, remove the cakes from the oven and let them cool in the tins for about 10 minutes. Then, transfer them to a cooling rack to cool completely.
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Make the Icing:
While the cakes are cooling, sift the icing sugar into a bowl. Add 1 tablespoon of fresh orange juice and stir until smooth. If the icing is too thick, add a little more juice until you reach your desired consistency.
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Assemble the Cake:
Once the cakes are completely cool, spread a thin layer of icing on top of the bottom layer. Place the second cake on top and cover the entire cake with the remaining icing.
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Garnish and Serve:
Finish by sprinkling some extra orange zest on top of the icing for a pop of color and added citrus fragrance. Slice and serve with a cup of tea or enjoy as a sweet snack.
Tips And Tricks
- Room Temperature Ingredients: Ensure your butter, eggs, and other ingredients are at room temperature before you start mixing. This helps create a smoother batter and ensures everything blends together more easily.
- Don’t Overmix: When combining the dry ingredients with the wet, mix gently and only until incorporated. Overmixing can result in a dense cake.
- Test for Doneness: Every oven is different, so start checking your cakes at around 20 minutes. Insert a skewer in the center, and if it comes out clean, the cake is ready.
- Add Extra Orange Flavor: For even more orange flavor, you can mix some orange zest directly into the icing for an extra citrus punch.
- Decorative Garnish: For a more sophisticated touch, try adding candied orange peel or edible flowers as decoration.
Mary Berry’s Double Orange Cake is a delightful combination of fresh citrus and soft, buttery sponge. The addition of both orange zest and juice creates a depth of flavor that’s both refreshing and indulgent, making it a perfect treat for any occasion. With its straightforward ingredients and easy-to-follow instructions, this cake is approachable for bakers of all levels. The light, fluffy texture paired with the sweet and tangy orange icing makes this cake a memorable dessert that everyone will love. Whether you’re an experienced baker or a beginner, this cake is sure to impress and brighten up any table. Happy baking!
Easy Recipe Variations For Mary Berry’s Double Orange Cake
Mary Berry’s Double Orange Cake is a beloved classic, known for its light, zesty flavor and delightful texture. However, there are plenty of fun and easy ways to mix things up and customize the cake to your liking. Here are a few variations that will still honor the essence of the original while adding a little twist of your own:
1. Chocolate Orange Cake
If you’re a fan of the famous chocolate orange flavor combo, you can easily incorporate it into this recipe. Simply add 50g of cocoa powder to the flour mixture to create a chocolatey base. You can also melt a few squares of dark chocolate and drizzle it over the top of the cake once it’s baked and cooled. For an extra hit of orange, try stirring in a couple of tablespoons of orange zest into the batter or adding a bit of orange extract to the glaze.
2. Orange And Almond Cake
For a richer, nuttier flavor, add 100g of ground almonds to the dry ingredients. The almonds will create a denser, slightly more indulgent texture, while still keeping the cake moist. Almonds pair beautifully with orange, adding a subtle sweetness and a soft, nutty flavor that complements the citrusy tang. You could even finish the cake with a light almond glaze or toasted almond flakes on top.
3. Orange And Blueberry Cake
For a burst of color and a fruity twist, try adding a handful of fresh or frozen blueberries to the cake batter. The sweet, juicy blueberries create small pockets of flavor in every bite, offering a great contrast to the tangy orange. You could also add a little bit of cinnamon or cardamom to the batter to give the cake a bit more depth. For a visual pop, scatter some extra berries on top before baking, creating a beautiful, vibrant finish.
4. Gluten-Free Orange Cake
For those following a gluten-free diet, the beauty of this recipe is its adaptability. Simply swap the plain flour with a gluten-free flour blend. Be sure to check that the flour is a good all-purpose substitute that won’t alter the cake’s texture too much. If you’re after a slightly denser cake, consider adding a tablespoon of ground flaxseed or chia seeds to the mixture. You could also use a bit of almond meal to enhance the flavor.
5. Vegan Double Orange Cake
Making this cake vegan-friendly is surprisingly simple. Replace the eggs with a plant-based alternative, like aquafaba (the liquid from a can of chickpeas) or flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water, left to sit for 5 minutes to form a gel-like consistency). Swap the butter for a vegan butter or coconut oil. To ensure the cake rises well, add a teaspoon of baking powder along with the soda. With these easy swaps, you can enjoy the same light, citrusy cake without the animal products.
6. Carrot And Orange Cake
A fantastic way to bring some extra sweetness and moisture to your cake is by incorporating grated carrots. Carrot adds a subtle, natural sweetness while also helping to keep the cake wonderfully moist. You can simply fold 100g of grated carrot into the batter, adjusting the sugar level slightly if desired. The orange zest will still shine through, but the carrot will add a little earthiness to balance it out. This version is perfect for a healthier take or just to switch up the flavor profile.
Each of these variations stays true to the essence of Mary Berry’s original Double Orange Cake, but they add different dimensions of flavor and texture. Feel free to mix and match these ideas to suit your tastes and dietary preferences!
Storing Leftovers
After baking, Mary Berry’s Double Orange Cake makes for an irresistible treat, but what happens if you have leftovers? Don’t worry – this cake stores beautifully and keeps well for several days, provided it’s stored correctly.
1. Room Temperature Storage
If you plan to eat the cake within a couple of days, storing it at room temperature is perfectly fine. Simply cover the cake with a clean tea towel or place it in an airtight container. The cake will retain its moisture and citrusy freshness for up to 3 days. If you’re worried about the cake drying out, you can lightly wrap it in cling film or foil to help lock in the moisture.
2. Refrigeration
If you’d like to extend the life of your cake a little longer, storing it in the fridge is a great option. The cold will help preserve the freshness, and it can keep for up to a week in the fridge. To prevent the cake from drying out, always cover it with cling film or place it in an airtight container. The cake may become a bit firmer when cold, but it will still taste delicious, especially after a quick 10-15 seconds in the microwave or a few minutes at room temperature.
3. Freezing
Freezing Mary Berry’s Double Orange Cake is an excellent option if you want to make it ahead of time or preserve leftovers for longer. Wrap slices or the entire cake tightly in cling film, then place it in a freezer-safe container or resealable bag. The cake will keep in the freezer for up to three months. To thaw, leave it at room temperature for a few hours, or if you’re in a rush, microwave individual slices for 30 seconds to a minute. Just be sure to defrost fully before eating to enjoy the cake at its best.
For a fresh touch, you can also freeze any glaze or icing separately and apply it once the cake is thawed and ready to serve.
What To Eat With Mary Berry’s Double Orange Cake?
While Mary Berry’s Double Orange Cake is delicious all on its own, pairing it with a few complementary dishes can elevate your experience and bring out even more of its refreshing citrusy flavor. Here are some ideas for what to serve alongside this cake:
1. A Cup Of Tea
As with many British cakes, there’s nothing like a cup of tea to go with a slice of cake. A traditional Earl Grey or a light green tea complements the tangy sweetness of the orange cake without overpowering it. For a richer experience, try a creamier tea like a chai or a vanilla-infused black tea to add some warmth and spice that pairs perfectly with the citrusy notes.
2. Fresh Fruit
Adding fresh fruit to the plate alongside the cake enhances the overall light and fresh vibe of the dessert. Consider pairing it with segments of juicy orange, berries (strawberries, raspberries, or blueberries), or even a tropical fruit salad featuring pineapple and mango. The natural sweetness and acidity of the fruit harmonize beautifully with the cake’s flavor.
3. Whipped Cream Or Clotted Cream
For a luxurious touch, serve the cake with a dollop of freshly whipped cream or even indulgent clotted cream. The richness of the cream offsets the citrusy zing of the cake, creating a balanced and indulgent dessert. You could also make an orange-flavored whipped cream by folding in some orange zest and a little powdered sugar for a delightful twist.
4. Ice Cream Or Sorbet
A scoop of vanilla ice cream or an orange sorbet makes an excellent pairing, particularly on warmer days when you want a refreshing contrast to the cake’s sweetness. The cold creaminess of the ice cream or the bright, tangy sorbet enhances the citrus flavor of the cake while adding a creamy or icy texture.
5. Yogurt
For a healthier or lighter option, a dollop of Greek yogurt, lightly sweetened with honey or a drizzle of agave, can add a tangy counterpoint to the sweetness of the cake. The yogurt’s creamy texture also adds a nice contrast to the soft crumb of the cake, making for a satisfying, balanced dessert.
These pairings bring out different aspects of Mary Berry’s Double Orange Cake, from the fruitiness to the richness, so you can enjoy a completely different experience each time you serve it.
Conclusion
Mary Berry’s Double Orange Cake is the epitome of simplicity, elegance, and flavor. The cake strikes a perfect balance between tangy citrus and sweetness, making it a beloved dessert in many households. Whether you enjoy it as is, or add one of the fun variations mentioned above, you can easily tailor it to suit your preferences or dietary needs. Its versatility makes it a perfect treat for any occasion, from afternoon tea to a celebration.
Properly storing any leftovers ensures that this cake remains a delightful snack or dessert for days to come, and pairing it with complementary beverages or sides only enhances its appeal. If you’ve never made it before, or if you’ve already baked it and are looking to experiment with new flavors, Mary Berry’s Double Orange Cake is a recipe worth returning to again and again.
FAQs
What Makes Mary Berry’s Double Orange Cake Unique?
Mary Berry’s double orange cake stands out due to its vibrant orange flavor, achieved by using both orange zest and orange juice. The cake is moist, fluffy, and infused with a natural citrus sweetness, making it an irresistible treat for orange lovers. The recipe also incorporates a simple yet decadent orange glaze, which further enhances the cake’s citrus profile.
Can I Substitute The Self-raising Flour In Mary Berry’s Double Orange Cake Recipe?
Yes, you can substitute self-raising flour with plain flour, but you’ll need to add baking powder. For every 100g of plain flour, add 1 teaspoon of baking powder to ensure the cake rises properly. The self-raising flour already contains a leavening agent, which is why it’s a common choice for cakes like this one.
How Do I Ensure The Cake Stays Moist In Mary Berry’s Double Orange Cake Recipe?
To ensure the cake remains moist, it’s crucial not to overbake it. Test the cake with a skewer or toothpick-once it comes out clean or with just a few crumbs, remove the cake from the oven immediately. Additionally, the inclusion of orange juice in the batter helps keep the cake moist, and using a simple syrup or glaze can add an extra layer of moisture.
