Mary Berry Orange Drizzle Cake Recipe

Mary Berry Orange Drizzle Cake is a moist and delicious cake, infused with the fresh and zesty flavor of oranges. It’s topped with a sweet and tangy orange drizzle that adds extra moisture and taste. It’s a perfect cake for any occasion, whether it’s a birthday, a tea party, or a weekend treat. One of her most popular recipes is the Orange Drizzle Cake, which she first published in her book Fast Cakes in 1981.

In this article, I will show you how to make Mary Berry’s Orange Drizzle Cake step by step, with tips and tricks along the way.

What is Mary Berry Orange Drizzle Cake Recipe?

Mary Berry Orange Drizzle Cake is a simple and classic cake that uses basic ingredients but has a wonderful flavor and texture. The cake is made with butter, sugar, eggs, flour, baking powder, and orange zest. The drizzle is made with orange juice and sugar, which is poured over the warm cake and allowed to soak in. The result is a soft and moist cake that has a lovely orange aroma and taste. This recipe serves 8-10 people and can be prepared in approximately 1 hour and 15 minutes.

• Mary Berry Vegan Cupcakes
• Mary Berry Vanilla Cupcakes

Why You’ll Love This Recipe

There are many reasons to love this recipe, but here are some of the main ones:

• Simplicity in Preparation: The cake requires no special equipment, making it accessible to all levels of bakers. With ingredients that are readily available, its preparation is hassle-free.
• Versatility in Serving: Whether served at breakfast or as a dessert, this cake adapts to any mealtime. It pairs beautifully with a variety of toppings and sides, enhancing its appeal.
• Irresistible Taste and Texture: The cake’s light, fluffy texture, combined with the richness of butter and the freshness of orange, makes it a universally pleasing dessert.

Ingredients Needed to Make Mary Berry Orange Drizzle Cake

To make Mary Berry Orange Drizzle Cake, you will need the following ingredients:

• 175 g (6 oz) unsalted butter, softened
• 175 g (6 oz) caster sugar
• 3 large eggs
• 175 g (6 oz) self-raising flour
• 1.5 tsp baking powder
• Finely grated zest of 1 large orange
• 2 tbsp milk

For the drizzle:

• 100 g (3.5 oz) granulated sugar
• Juice of 1 large orange

Instructions to Make Mary Berry Orange Drizzle Cake Recipe

To make this cake, follow these steps:

Step 1: Preheat the oven and grease the tin

• Preheat the oven to 180°C (160°C fan, gas mark 4).
• Grease a 900 g (2 lb) loaf tin and line the base and sides with baking parchment.

Step 2: Cream the butter and sugar

• In a large bowl, whisk the butter and sugar together with an electric mixer until light and fluffy, about 5 minutes.
• Scrape down the sides of the bowl with a spatula as needed.

Step 3: Add the eggs and orange zest

• Add the eggs, one at a time, beating well after each addition.
• Add the orange zest and mix well.

Step 4: Fold in the flour and baking powder

• Sift the flour and baking powder together in a separate bowl.
• Gradually fold the flour mixture into the butter mixture with a metal spoon or a spatula, until well combined.
• Do not overmix the batter, as this will make the cake tough.

Step 5: Add the milk and transfer the batter to the tin

• Stir in the milk and mix well.
• Spoon the batter into the prepared tin and level the surface with a spatula or the back of a spoon.
• Bake the cake in the preheated oven for 40-45 minutes, or until golden and risen, and a skewer inserted in the center comes out clean.

Step 6: Make the drizzle and poke holes in the cake

• While the cake is baking, make the drizzle by mixing the sugar and orange juice together in a small saucepan over low heat, stirring until the sugar dissolves.
• Bring the mixture to a boil and simmer for 2-3 minutes, or until slightly thickened and syrupy.
• Remove from the heat and set aside.
• When the cake is done, take it out of the oven and leave it in the tin for 10 minutes.
• Then, poke holes all over the top of the cake with a skewer, going all the way to the bottom.
• Spoon the drizzle evenly over the cake, letting it soak into the holes.

Step 7: Let the cake cool completely and enjoy

• Leave the cake in the tin until it is completely cool, then remove it and peel off the parchment paper.
• Cut into slices and serve, or store in an airtight container for up to 3 days, or freeze for up to 3 months.
• Enjoy your delicious Mary Berry Orange Drizzle Cake!

What Do I Serve With Mary Berry Orange Drizzle Cake?

While Mary Berry’s Orange Drizzle Cake is delightful on its own, pairing it with complementary sides can enhance its flavors and textures. Consider these refined accompaniments:

• Whipped Cream: Elevate each slice with homemade whipped cream. Combine heavy cream, a dash of sugar, and a hint of vanilla extract until soft peaks form, and gently place atop each serving for a luxurious touch.
• Ice Cream Varieties: A scoop of ice cream, whether it be classic vanilla, rich chocolate, or a citrus-infused orange flavor, makes a perfect partner, adding a creamy contrast to the cake’s zest.
• Custard: A smooth, velvety custard, either made from scratch or sourced from quality providers, can be drizzled alongside or over the cake for a comforting, creamy texture.
• Simple Icing: Mix the icing sugar with a few teaspoons of water or orange juice to create a thin glaze. Drizzle over the cake for an extra sweet finish.
• Candied Orange Slices: Enhance the cake’s citrus theme with candied orange slices. Simmer orange slices in a syrup of sugar and water, then cool on a wire rack for a chewy, sweet garnish.
• Chocolate Shavings: For a touch of elegance, sprinkle dark, milk, or white chocolate shavings over the cake or alongside each plate, marrying the richness of chocolate with the brightness of orange.

Expert Tips to Make Perfect Mary Berry Orange Drizzle Cake

Achieving the perfect bake for Mary Berry’s Orange Drizzle Cake is within reach with these expert tips:

• Room Temperature Ingredients: Ensure butter, eggs, and milk are at room temperature to facilitate a smooth batter, enhancing the cake’s texture.
• Fresh Oranges: Utilize fresh oranges for zest and juice to imbue the cake with a vibrant, natural flavor, avoiding the artificial taste of bottled juices.
• Watch the Baking Time: Start checking the cake for doneness at the 40-minute mark. A clean skewer means it’s ready; if not, give it a few more minutes, but avoid overbaking to prevent dryness.
• Avoid Underbaking: A fully baked cake should be risen and firm, preventing a dense or soggy middle.
• Minimal Mixing: Combine ingredients until just incorporated to prevent developing too much gluten, which can lead to a dense cake.
• Generous Drizzle: Don’t hold back on the orange drizzle; it’s key for moisture and flavor. Ensure it’s evenly distributed for a perfectly moist finish.

Variations of Mary Berry Orange Drizzle Cake

Personalize this cake with a twist:

• Lemon or Lime Drizzle Cake: Substitute orange zest and juice with lemon or lime for a different citrus note.
• Grapefruit Drizzle Cake: Swap in grapefruit for a sweet yet slightly bitter variation.
• Cranberry-Orange Cake: Add dried cranberries to the batter for a pop of tartness and color.
• Chocolate-Orange Cake: Incorporate cocoa powder and chocolate chips for a decadent chocolate version with a hint of orange.