Mary Berry Orange Drizzle Cake

This easy Orange Drizzle Cake by Mary Berry is a quick and delicious treat perfect for any occasion. With a light, zesty sponge and a sweet, tangy syrup, it’s bursting with fresh citrus flavor. You can whip it up with simple ingredients you likely have at home, making it an ideal go-to bake!

Ingredients Needed

• 170 g (⅔ + ¼ cup) white caster sugar (superfine sugar)
• 170 g (1 ½ sticks) butter or margarine
• 2 medium free-range eggs, beaten
• 170 g (1 cup + 3 tbsp) self-raising white flour (self-rising flour)
• Zest of 1 orange, juice of 1½ oranges (unwaxed)
• 4 tbsp icing sugar (powdered sugar)

How To Make Orange Drizzle Cake

1. Preheat the oven: to 180°C (160°C fan, 350°F).
2. Beat the sugar and butter: in a large bowl until pale and fluffy.
3. Add the beaten eggs: and beat until smooth.
4. Sieve the flour into the bowl: and gently fold it through the mixture.
5. Add the orange zest and juice: Fold in the zest of 1 orange and juice of ½ an orange until evenly distributed.
6. Prepare the tin: Grease a 20 cm (8-inch) loose-bottomed cake tin and line it with baking paper. Spoon the batter into the tin and level off.
7. Bake the cake: for 20-25 minutes until golden brown and firm in the center. Check by inserting a skewer; it should come out clean.
8. Poke holes in the cake: using a skewer or cocktail stick, going almost to the bottom.
9. Make the syrup: Mix the juice of 1 orange with the icing sugar in a microwave-safe bowl. Microwave for 60 seconds until hot (handle carefully as it will be very hot).
10. Pour the syrup: over the hot cake, letting it soak in. Leave to cool completely.

Recipe Tips

• Use unwaxed oranges: If you can’t find them, wash regular oranges thoroughly with warm water to remove the wax.
• Don’t overmix the batter: Gently fold in the flour and orange zest to keep the cake light and fluffy.
• Test for doneness early: Check the cake for around 20 minutes to avoid overbaking, which can make it dry.
• Microwave syrup carefully: It gets very hot, so handle it with care to avoid burns.
• Let the syrup fully absorb: After pouring the syrup, let the cake sit until it cools completely to ensure maximum flavor.

How To Store Leftovers?

• Refrigerate: Let the leftover Orange Drizzle Cake cool to room temperature. Once cooled, wrap it tightly in cling film (plastic wrap) or store it in an airtight container. It will keep fresh in the fridge for up to 5 days.
• Freeze: Allow the cake to cool completely, then wrap it well in cling film (plastic wrap) and foil. Store it in the freezer for up to 3 months. To thaw, leave it at room temperature for a few hours before serving.

Nutrition Facts

Serving Size: 1 slice (about 160 grams)

• Calories: 490
• Total Fat: 6g
• Saturated Fat: 2.57g
• Cholesterol: 110mg
• Sodium: 33mg
• Potassium: 140mg
• Total Carbohydrate: 100g
• Dietary Fiber: 1.2g
• Sugars: 70g
• Protein: 8g

Try More Mary Berry Recipes:

• Mary Berry Butternut Squash Lasagne
• Mary Berry Cinnamon Rolls
• Mary Berry Apple Frangipane Tart
• Mary Berry Banana And Chocolate Chip Muffins