With the festive season in full swing and the quiet days between Christmas and New Year approaching, why not indulge in some joyful baking? Mary Berry’s spiced orange cake is a delightful treat, balancing zesty orange flavors with warming spices—ideal for sharing with friends and family.
Mary Berry describes this cake as “a fresh, spiced orange cake," decorated with charming patterns created using paper stars or doilies dusted with icing sugar. For an extra touch of sweetness, you can ice the cake and use a luscious orange filling both between the layers and on top.
This recipe yields eight generous servings and requires just a handful of ingredients that come together quickly.
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To prepare, preheat your oven to 180°C (160°C fan). Grease and line two 20cm cake tins with greaseproof paper. Start by boiling a whole orange in water for about 20 minutes until tender, then let it cool. Once cooled, halve the orange, remove any seeds, and blitz it, including the peel, until you achieve a medium chunky texture.
Reserve two teaspoons of this orange pulp for the icing, and blend the rest with the other cake ingredients until smooth—taking care not to overmix. Divide the batter between the tins and bake for 25 to 30 minutes. After baking, let the cakes cool in their tins briefly before transferring them to a wire rack to cool completely.
For the filling, cream softened butter and gradually mix in sifted icing sugar and the reserved orange pulp. Use this creamy filling to sandwich the two cake layers together, then dust the top with icing sugar for a festive finish.
Enjoy this spiced orange cake fresh to experience its full flavor, though it can be kept in an airtight container for up to three days without losing its charm. Whether for a cozy family gathering or a holiday treat, Mary Berry’s spiced orange cake is sure to brighten your festive days.