Mary Berry Spiced Orange Cake Recipe
If you love warm flavors this Mary Berry Spiced Orange Cake Recipe is perfect for you. It is a soft fragrant and very easy cake to make at home. Making this Mary Berry Spiced Orange Cake Recipe is a great way to brighten any afternoon tea.
Ingredients
- 225 g softened butter plus extra for greasing
- 225 g light muscovado sugar
- 275 g self-raising flour
- 2 teaspoons baking powder
- 4 large eggs
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 2 large oranges zest only
- 2 tablespoons milk
- 150 g powdered sugar icing sugar
- Reserved juice from one of the oranges
- Extra orange zest for decoration
Instructions
Heat the Oven
- Preheat your oven to 180°C or 160°C for fan ovens. Grease your cake tin with butter and line the bottom with baking parchment paper.
Prepare the Zest
- Grate the outer skin of your oranges very finely. Make sure you only get the orange part and not the bitter white layer underneath.
Mix the Dry Ingredients
- Sift the self-raising flour, baking powder, cinnamon, and ginger into a bowl. This ensures there are no lumps and the spices are spread evenly.
Combine Butter and Sugar
- In your large mixing bowl, cream the softened butter and sugar together. Beat them until the mixture looks pale, light, and very fluffy.
Add the Eggs
- Add the eggs one at a time to the butter mixture. Beat well after each egg to keep the batter smooth and creamy.
Fold in the Flour
- Gently fold the dry spice and flour mixture into the wet ingredients. Add the orange zest and the milk at this stage as well.
Bake the Cake
- Pour the thick batter into your prepared cake tin and smooth the top. Bake for about 45 minutes until the cake is golden and firm.
Cool the Cake
- Let the cake sit in the tin for five minutes after baking. Then, turn it out onto a wire rack to cool completely before icing.
Make the Orange Glaze
- Mix the powdered sugar with enough orange juice to make a thick icing. It should be thick enough to pour but not too runny.
Decorate and Finish
- Drizzle the orange glaze over the top of the cooled cake. Sprinkle some extra zest on top for a beautiful and professional look.
Notes
- Use a "traybake" tin if you want to cut the cake into small squares.
- Add a handful of chopped walnuts for a nice, crunchy texture inside.
- If you do not have muscovado sugar, use regular brown sugar instead.
- For a stronger spice, add half a teaspoon of ground cloves or nutmeg.
- You can swap the orange for lemon to make a spiced lemon cake.
- Ensure your eggs and butter are at room temperature for the best rise.