Mary Berry shared her scrumptiously moist orange cake recipe that is sure to taste delicious. The master baker revealed her go-to method for putting together such a lovely bite. Taking less than 30 minutes to prepare, and just under 60 minutes to bake, the orange cake can be ready in no time.
It's the ideal treat to have with a lovely cup of tea or coffee – and it's good enough to eat just on its own. With enough to serve up to eight slices, here's how to make Mary Berry 's orange cake. Orange cake 225g unsalted butter, softened, plus extra for greasing 225g caster sugar Four eggs 220g self-raising flour Two level tsp baking powder One orange, finely grated zest only For the filling and topping 75g unsalted butter, softened 150g icing sugar, sifted One orange, finely grated zest and two tbsp juice To garnish Orange zest Preheat the oven to 180C(160C fan/gas four).
Lightly butter two loose-bottomed 20cm sandwich tins and line the bases with baking paper. Put the butter, sugar, eggs, flour, baking powder and orange zest in a large mixing bowl and beat for two minutes, or until just blended. Divide the mixture evenly between the tins.
Level the surface using a spatula or the back of a spoon. Bake for 25 minutes, or until well risen and golden. The tops of the cakes should spring back when pressed lightly with a finger.
Leave the cakes to cool in the tins for five minutes, then run a small palette knife or rounded butter knife around the edge of the tins and carefully turn the .