Mary Berry's spiced orange cake recipe is perfect for Christmas dessert
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Cake is always a winner, whether it's for dessert or a cheeky tea-time nibble. And while it might not scream Christmas, a homemade sponge deserves pride of place at the festive feast. For those keen to ditch the standard chocolate and vanilla, Mary Berry's spiced orange cake is the way to go.
The recipe, which first appeared in her classic 'Mary Berry's New AGA Cookbook', is a doddle to follow. The baking queen herself describes it as "fresh", offering a fruity yet seasonal twist that's sure to impress. Serving up to eight people, this delightful treat involves splitting the cake into two sponges with a zesty orange filling.
Serves eight. For the filling. Start by preheating your oven to 180C/fan 160C/gas four and get two deep 20cm tins ready by greasing them and lining with baking parchment. Take a whole orange, pop it in a pan, cover with boiling water, and simmer until it's soft, which should take about 20 minutes.
Let it cool down afterwards. Once the orange is soft and has cooled off, cut it in half, chuck any pips, and give it a good blitz in a blender or food processor until you've got "medium chunky" bits – skin and all. Keep two tablespoons of this pulpy goodness to one side for the icing, and leave the rest in the processor. Chuck in the other cake ingredients and blend until smooth – just don't overdo it.
Split the mix between the two tins and bake in the oven you've already warmed up for 25 to 30 minutes. Allow the cakes to cool in their tins for a bit, then remove them, peel off the paper and let them finish cooling on a wire rack. To prepare the filling, blend the soft butter and sieved icing sugar together, then add in the reserved orange pulp.
