Mary Berry Orange Drizzle Cake Recipe

Name: Mary Berry's Orange Drizzle Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12 servings
Cuisine: British
Ingredients: 225g unsalted butter, softened; 225g caster sugar; 275g self-raising flour; 2 tsp baking powder; 4 large eggs; 4 tbsp milk; Finely grated zest of 2 oranges; For the drizzle: juice of 2 oranges; 175g granulated sugar

Mary Berry's Orange Drizzle Cake is a delightful treat that bridges the gap between a traditional drizzle cake and a Victoria sandwich, offering a perfect combination for any occasion. This cake, known for its moist texture and citrusy flavor, is a favorite among home bakers and dessert lovers alike. Below is a summarized guide to creating your own Orange Drizzle Cake, inspired by Mary Berry's recipe.

Mary Berry's Orange Drizzle Cake

Brief Description of the Recipe

Mary Berry's Orange Drizzle Cake features a moist sponge flavored with the zest of oranges, topped with a sweet orange drizzle, and filled with a rich buttercream. It's a perfect blend of tangy and sweet, making it ideal for afternoon tea, dessert, or any celebratory occasion.

Cultural or Historical Context

This cake takes inspiration from the traditional British drizzle cakes, known for their moist texture and citrus-infused flavors. Mary Berry, a revered figure in the baking world, adds her signature twist to this classic, making it a modern favorite.

Ingredients List

For the Sponge:
- 225g caster sugar
- 225g self-raising flour
- 225g baking spread
- 4 eggs
- 1 tsp baking powder
- Finely grated zest of 1 orange
For the Orange Drizzle Icing:
- Juice of ½ orange
- 100g caster sugar
- Grated zest of ½ orange (for decoration)
For the Buttercream Icing:
- 100g unsalted butter, softened
- Finely grated zest of ½ orange
- 2 tbsp orange juice
- 150g icing sugar, sifted

Preparation Instructions

Begin by preparing two 20cm round, loose-bottomed sandwich tins, preheating your oven, and greasing and lining the tins.
Combine the sponge ingredients, whisking until smooth, and then divide the batter evenly between the tins.
Bake until golden and springy, then prepare the drizzle icing and apply to one of the sponges before it cools.
For the filling, mix the buttercream ingredients until smooth and spread over the base sponge before sandwiching with the drizzle-topped sponge.

Storage and Reheating

The cake keeps well in an airtight container for up to 3 days. If refrigerated, let it come to room temperature before serving. It's not recommended to freeze the cake once assembled with the icing.

Nutritional Information

This cake is rich in sugars and fats, contributing to its delicious taste but also to its calorie count. Portion control is advised for those monitoring their intake.

Frequently Asked Questions

Can I use margarine instead of butter? Yes, for the sponge, but butter is recommended for the icing for flavor.
How can I ensure my drizzle soaks well into the cake? Poke small holes in the cake with a skewer before applying the drizzle.
Can this recipe be made into cupcakes? Yes, adjust the baking time accordingly.

Recipe from Mary Berry Everyday.