The queen of baking, Mary Berry, created this stunning orange layer cake, which had a light and delicious sponge, buttery frosting, and a sugar glaze.
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What Is Mary Berry Orange Drizzle Cake?
A classic dessert, Mary Berry Orange Drizzle Cake combines a delicious cake with a crunchy orange topping that gives it a hint of sweetness. This wildly successful lemon drizzle cake recipe, which was inspired by a Mary Berry recipe, always turns out well, and the crunchy orange garnish is quite tasty and sweet.
What Does Mary Berry Orange Drizzle Cake Taste Like?
This one-bowl orange cake, drenched in a delightful orange glaze, has just the right amount of sweetness and deliciousness to make it a hit right away.
Why You’ll Love Mary Berry Orange Drizzle Cake?
- Simple cake made without xanthan gum and with ingredients that are readily available.
- Good orange flavor is achieved by using a combination of fresh orange juice and a large amount of orange zest; this is far superior to orange extract.
What Is The Best Mary Berry Orange Drizzle Cake?
A very moist loaf cake is the Best Mary Berry Orange Drizzle Cake. Packed with orange zest and syrup, this recipe is so simple to make that both beginner bakers and children will love it.
Ingredients Required For Mary Berry Orange Drizzle Cake
The key ingredients of Mary Berry Orange Drizzle Cake include eggs, caster sugar, self-raising flour, baking spread plus extra for greasing, baking powder, orange zest, orange juice, unsalted butter softened, and icing sugar sifted.
How To Make Mary Berry Orange Drizzle Cake?
- You’ll need two loose-bottomed, spherical sandwich tins measuring 20cm (8in).
- Adjust the oven to Gas 4 or 180°C (or 160°C fan).
- To make the icing, mix the sugar and orange juice together in a bowl.
- Put all the ingredients for the batter and use an electric hand whisk to mix everything.
- Bake for about twenty-five minutes, or until they are golden brown and springy to the touch.
- As quickly as possible, cover the entire border of one sponge with the drizzle icing.
- Sprinkle in the orange zest, then allow it to cool completely.
- To prepare the filling, mix the butter, orange juice, and zest in a bowl.
- Add the powdered sugar gradually and beat until smooth using an electric hand whisk.
- Transfer the plain sponge to a dish and pour plenty of buttercream over it,
- Cut into wedges to serve.
How To Serve Mary Berry Orange Drizzle Cake?
Spread the basic sponge onto a dish and pour plenty of buttercream over it, making sure to cover the sides. To create a sandwich, press the drizzle-iced sponge onto the cakes. Cut into wedges to serve.
What To Serve With Mary Berry Orange Drizzle Cake?
The orange drizzle cake has a soft texture and a delightful tanginess that perfectly balances sweet and citrus flavors. Serve with a nice cup of tea!
Mary Berry Orange Drizzle Cake Variations
- Grapefruit Cake: For a zesty variation, you can use lemon or grapefruit juice in place of the orange juice and zest.
- Orange Chocolate Drizzle Cake: To make a chocolate orange drizzle cake, add chocolate chips to the mixture that you pour over the oranges. It tastes amazing and adds a little extra naughtiness to an already fruity cake.
Read More: Mary Berry Strawberry Cheesecake Recipe
Pro Tips To Make Perfect Mary Berry Orange Drizzle Cake
- The syrup is just sugar and orange juice boiled together in a pot or microwave; you can quickly prepare the orange drizzle sponge in a single bowl.
- To extract the juice from your orange halves, just twist a fork into the zest using the fine side of a grater.
- The best way to determine whether your oranges have gone rotten is to use your senses. The orange skin of your orange should be vivid, firm, and slightly glossy.
How To Store Leftover Mary Berry Orange Drizzle Cake?
Store this orange drizzle cake for two to three days in an airtight container. It can be stored in the freezer for up to a month if you’d want to keep it longer. Make sure it has cooled before freezing it, then carefully wrap it in clingfilm and place it in a freezer bag. Before serving, completely defrost it.
Mary Berry Orange Drizzle Cake
Mary Berry Orange Drizzle Cake Ingredients
For the sponge:
- Eggs: 4
- Caster sugar: 225 grams
- Self-raising flour: 225 grams
- Baking spread plus extra for greasing: 225 grams
- Baking powder: 1 tsp
- Orange zest: 1
For the drizzle icing:
- Orange juice: 1/2
- Caster sugar: 100 grams
- Orange zest to decorate: 1/2
For the buttercream filling:
- Unsalted butter softened: 100 grams
- Orange zest: 1/2
- Orange juice: 2 tbsp
- Icing sugar sifted: 150 grams
Mary Berry Orange Drizzle Cake Instructions
Step 1: Two 20cm (8in) spherical sandwich tins with a loose bottom are required. Set the oven to 180°C (or 160°C fan) or Gas 4. Grease the tins and place a baking paper disc on each of the bases.
Step 2: In a bowl, whisk together the sugar and orange juice to form the icing.
Step 3: To prepare the sponges, combine all of the batter’s components in a bowl and whisk everything together using an electric hand whisk. Evenly divide the mixture among the prepared pans, making sure that the tops are level.
Step 4: Bake for about 25 minutes, or until they are springy to the touch and golden brown. After five minutes, take the tins out, take off the baking paper, and place them on a wire rack.
Step 5: Pour the drizzle icing over one sponge (see tip) as soon as possible, covering the entire edge. After adding the orange zest (see tip), sprinkle and let cool fully.
Step 6: In a bowl, combine the butter, orange juice, and zest to make the filling. Gradually add the powdered sugar and beat with an electric hand whisk until smooth.
Step 7: Place the plain sponge onto a dish and cover it with buttercream. Press the drizzle-iced sponge onto the cakes to form a sandwich.
Step 8: To serve, cut into wedges.
Mary Berry Orange Drizzle Cake Nutrition Facts
- Calories: 745 kcal
- Protein: 6 grams
- Fat: 42 grams
- Fiber: 1 gram
- Sodium: 143 mg
- Sugar: 67 grams
- Carbohydrate: 86 grams
- Cholesterol: 167 mg
- Saturated Fat: 15 grams
- Unsaturated Fat: 5.2 grams
- Trans Fat: 0.7 grams
NOTES
- Nutrition values are an estimate only.
DID YOU MAKE THIS RECIPE?
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Why Has My Lemon Drizzle Cake Sunk?
An excessive amount of raising agents. Your loaf may sink if you use too much baking powder because it will absorb more air than its structure can withstand. Before adding the teaspoon, make sure you level it with your finger in accordance with the directions.
Which Size Loaf Tin Do I Need To Use?
Our loaf tin, which is 20cm (8in), was promoted as a 2-pound tin. You might need to adjust the amount of cake batter you pour into the tin if your 2-pound loaf tin is not the same size as mine. Should your tin be smaller than ours, fill it three-quarters full with batter to avoid the oven from filling it to the brim.
What May I Use In Place Of Flour For Self-Raising?
If you don’t have any self-raising flour, which you should have no trouble finding at the UK grocery store, you may substitute it with an equal amount of all-purpose or plain flour, plus an additional 2 teaspoons of baking powder and a dash of salt.
Besides Oranges, What More Might You Make?
You might enjoy some of our other orange recipes if you enjoyed this orange drizzle cake. If you have some oranges leftover from your pack, these are a terrific way to use them up.
Conclusion
A deliciously moist loaf cake is Mary Berry Orange Drizzle Cake. Packed with orange zestiness from sugar, this recipe is very easy to make and will appeal to both beginner bakers and children alike.
NICE TO MEET YOU!
Welcome! I’m Sumi, and I have a love for FOOD. Here, we’re all almost the pleasure of homemade delicious recipes.
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