The first time I made this cake, I made a rookie mistake: I juiced the orange before zesting it. I ended up scraping soggy peel out of the juicer like a madwoman, half-laughing, half-wondering if Mary Berry herself would be tutting at me from the telly. But when I got it right? Pure magic.
This is one of those bakes that feels like sunshine on a plate—bright, soft, sweet (but not too sweet), and packed with citrus character. If you love a zingy sponge, try Mary Berry’s Orange Drizzle Cake too—it’s a slightly simpler sibling to this one, but just as satisfying.
What makes this version special is the double hit of orange: zest and juice in the sponge and in the icing. And while I once thought the apricot glaze was unnecessary faff, I’ve completely changed my mind—it helps the icing cling and adds a subtle fruity shine, much like the clever finish in Mary’s Apricot Swiss Roll.
What Makes This Cake So Good
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Double Citrus Boost: Zest and juice give the sponge a full, fresh flavour. Juice alone fades in baking—zest is where the magic lives.
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Apricot Jam Glaze: Not just for looks! It adds a light fruitiness and helps the icing set neatly.
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One-Bowl Wonder: No creaming butter and sugar for ages. Just mix and bake—Mary would approve.
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Soft, Light Crumb: Thanks to a generous dose of baking powder and just enough moisture, this sponge rises high and stays tender.
Ingredients + Why They Matter
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Salted Butter (175g) – Adds richness and balances sweetness. I tried unsalted once; it fell a bit flat.
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Granulated Sugar (175g) – Adds texture. Caster sugar works fine, but granulated gives a bit more bite.
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Extra-Large Eggs (3) – Bind and lift. If using large instead, add a splash of milk to loosen the batter.
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All-Purpose (Plain) Flour (175g) – Works beautifully with the baking powder to create a tender crumb.
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Baking Powder (2¾ tsp) – A generous amount to ensure a good rise.
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Salt (½ tsp) – Sharpens and balances the orange.
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Zest + Juice of 1 Large Orange – Don’t skimp or substitute. Fresh is non-negotiable.
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To Finish:
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Apricot Jam (2 tbsp) – Thinned and brushed over the cake for a glossy glaze.
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Confectioners’ Sugar (115g) – For a smooth, soft icing.
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Zest + Juice of ½ Orange – The perfect final touch—half is plenty or the icing will run.
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Make It Yours (Without Ruining It)
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Egg-Free? 3 tbsp aquafaba per egg just about works. You’ll lose some rise but keep the flavour.
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Gluten-Free? A 1:1 GF flour blend with ¼ tsp xanthan gum holds up well.
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No Apricot Jam? Try orange marmalade (a little stronger) or peach jam (a little sweeter). Still lovely.
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Want to Play? Fold in 50g dark chocolate chips for a cheeky Jaffa Cake twist. It’s naughty—but glorious.
Mistakes I’ve Made (So You Don’t Have To)
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Cake sank slightly in middle | Batter was overmixed | Mix just until combined—don’t overbeat |
| Icing slid off the sides | Cake was still warm | Let the sponge cool completely before icing |
| Icing turned lumpy | Didn’t sieve the jam | Warm and strain the jam before brushing on top |
How to Make Mary Berry’s Double Orange Cake
1. Prep Your Tin and Oven
Grease an 8-inch round tin and line the base with baking paper.
Preheat the oven to 180°C (160°C fan) / 350°F.
2. Make the Batter
In a large bowl, beat together butter, sugar, eggs, flour, baking powder, salt, and the orange zest and juice.
Mix until just smooth—no need to overdo it.
3. Bake
Pour the mixture into your prepared tin. Level the top gently.
Bake for about 35 minutes, or until golden, risen, and springy to the touch.
4. Cool
Leave the cake in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
5. Glaze
Warm the apricot jam until runny, then brush over the top of the cooled cake. Let it set for a few minutes.
6. Ice
Mix the icing sugar with just enough orange juice to make a pourable glaze.
Drizzle over the cake and scatter with a little orange zest for a bright finish.
Storage + Serving Tips
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Keeps: 3–4 days in an airtight tin. In fact, it’s even better the next day.
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Freezes: Yes—freeze before icing, wrapped well. Defrost fully before glazing.
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Serve With: A strong cup of tea or a dollop of crème fraîche for something a little special.
Frequently Asked Questions
Q: Can I skip the jam glaze?
A: Technically, yes—but you’ll lose that lovely glossy finish and it helps the icing set neatly.
Q: What if my icing is too runny?
A: Add more icing sugar, a tablespoon at a time. It thickens as it sits, so wait before adjusting too much.
Q: Can I use bottled orange juice?
A: Please don’t. The flavour is nowhere near as vibrant. Fresh zest + juice is essential here.
