Ekani Ella Mary Berry Spiced Orange Cake is a warmly scented bake that brings together fresh citrus and gentle spices in a soft, moist crumb. Inspired by the calm, dependable baking style of Mary Berry, this cake feels comforting without being heavy. The orange adds brightness, while the spices give depth and warmth. It works beautifully as an afternoon tea cake, a simple dessert, or a make-ahead treat for relaxed gatherings. The method is straightforward, and the baking time allows the flavours to develop fully.
What Is Mary Berry Spiced Orange Cake?
Mary Berry Spiced Orange Cake is a classic British-style sponge cake flavoured with orange zest, orange juice, and mild spices such as cinnamon and mixed spice. It is usually baked as a loaf or round cake, producing a tender texture that stays moist for several days.
Other Popular Mary Berry Recipes
Why This Recipe Is Worth Trying
- Balanced flavour – Fresh orange cuts through the warmth of the spices.
- Soft, moist crumb – Stays tender even after cooling.
- Simple technique – No complicated steps or equipment.
- Versatile bake – Suitable for everyday or special occasions.
- Keeps well – Ideal for baking ahead.
Essential Ingredients to Make Mary Berry Spiced Orange Cake
- Unsalted butter (softened) – 175 g
- Caster sugar – 175 g
- Eggs – 3 large
- Self-raising flour – 175 g
- Orange zest – from 1 large orange
- Fresh orange juice – 3 tablespoons
- Ground cinnamon – 1 teaspoon
- Mixed spice – 1 teaspoon
- Milk – 2 tablespoons
Handy Kitchen Tools for Best Results
- 900 g loaf tin or 20 cm round cake tin – Supports even baking.
- Baking parchment – Helps release the cake cleanly.
- Mixing bowl – Allows smooth blending of ingredients.
- Electric hand mixer – Makes creaming quick and even.
- Cooling rack – Prevents moisture build-up underneath.
Step-by-Step Guide to Making Mary Berry Spiced Orange Cake
- Prepare the oven – Preheat to 180°C (160°C fan) and line the cake tin with parchment.
- Cream butter and sugar – Beat until pale and fluffy to build a light base.
- Add eggs gradually – Mix one at a time to keep the batter smooth.
- Incorporate flavour – Stir in orange zest and orange juice gently.
- Mix dry ingredients – Combine flour and spices, then fold into the batter.
- Loosen the mixture – Add milk to achieve a soft dropping consistency.
- Bake steadily – Bake for 45–50 minutes until golden and a skewer comes out clean.
- Cool properly – Leave in the tin briefly, then cool fully on a rack.
What I Got Wrong (And How I Fixed It)
- Adding eggs too fast – Caused curdling, fixed by slower mixing.
- Overbaking slightly – Dried the cake, solved by checking earlier.
- Too much spice – Overpowered the orange, corrected by accurate measuring.
Healthier Version of Mary Berry Spiced Orange Cake
- Reduced sugar – Use 150 g caster sugar for lighter sweetness.
- Lower-fat option – Replace half the butter with natural yogurt.
- Extra citrus – Increase orange zest slightly instead of adding sugar.
Ingredient Substitutions for Mary Berry Spiced Orange Cake
- Flour swap – Use spelt flour at 175 g for a nuttier crumb.
- Sugar alternative – Light brown sugar works at 175 g for deeper flavour.
- Spice variation – Nutmeg or ginger can replace mixed spice.
Pairing Ideas: What to Serve With Mary Berry Spiced Orange Cake
- Tea pairing – Earl Grey highlights the citrus notes.
- Creamy contrast – A spoon of lightly whipped cream works well.
- Simple finish – Dust with icing sugar just before serving.
- Fruit side – Serve with fresh orange segments for balance.
Expert Tips to Make Perfect Mary Berry Spiced Orange Cake
- Room-temperature ingredients – Blend more smoothly and evenly.
- Fresh zest only – Avoid bitter white pith.
- Gentle folding – Keeps the sponge light.
- Even oven heat – Bake on the middle shelf for best rise.
- Test early – Ovens vary, so check before the full time.
- Rest before slicing – Improves texture and flavour.
Creative Ways to Customize Mary Berry Spiced Orange Cake
- Orange glaze – Drizzle with icing sugar mixed with orange juice.
- Nut addition – Fold in chopped walnuts or almonds.
- Chocolate touch – Add small pieces of dark chocolate.
- Festive note – Add a pinch of cloves for warmth.
Storing Mary Berry Spiced Orange Cake the Right Way
- Room temperature – Keep wrapped for up to 3 days.
- Refrigeration – Store chilled for up to 5 days if glazed.
- Freezing option – Freeze slices for up to 1 month.
How to Reheat Mary Berry Spiced Orange Cake (If Needed)
Warm slices gently in a low oven at 150°C for 5 minutes or allow to come to room temperature naturally.
Nutritional Breakdown (Per Serving)
- Calories: ~320 kcal
- Carbohydrates: ~36 g
- Fat: ~16 g
- Protein: ~5 g
- Sugar: ~22 g
Mary Berry Spiced Orange Cake Recipe
Mary Berry Spiced Orange Cake is a classic British-style sponge cake flavoured with orange zest, orange juice, and mild spices such as cinnamon and mixed spice. It is usually baked as a loaf or round cake, producing a tender texture that stays moist for several days.
- Prep Time: 15
- Cook Time: 50
- Total Time: 1 hour 5 minutes
- Yield: 8
- Category: Cake
- Method: Baking
- Cuisine: British
Ingredients
-
Unsalted butter (softened) – 175 g
-
Caster sugar – 175 g
-
Eggs – 3 large
-
Self-raising flour – 175 g
-
Orange zest – from 1 large orange
-
Fresh orange juice – 3 tablespoons
-
Ground cinnamon – 1 teaspoon
-
Mixed spice – 1 teaspoon
-
Milk – 2 tablespoons
Instructions
-
Prepare the oven – Preheat to 180°C (160°C fan) and line the cake tin with parchment.
-
Cream butter and sugar – Beat until pale and fluffy to build a light base.
-
Add eggs gradually – Mix one at a time to keep the batter smooth.
-
Incorporate flavour – Stir in orange zest and orange juice gently.
-
Mix dry ingredients – Combine flour and spices, then fold into the batter.
-
Loosen the mixture – Add milk to achieve a soft dropping consistency.
-
Bake steadily – Bake for 45–50 minutes until golden and a skewer comes out clean.
-
Cool properly – Leave in the tin briefly, then cool fully on a rack.
FAQs
Why did my spiced orange cake turn out dry?
A spiced orange cake can dry out if it is overbaked or if too much flour is used. Checking the cake a few minutes before the suggested baking time and measuring flour accurately helps keep the crumb moist.
How can I make the orange flavour stronger in a spiced orange cake?
Use freshly grated orange zest and avoid the white pith, which can taste bitter. You can also brush the warm cake with a little fresh orange juice to boost flavour without adding extra sweetness.
Can I bake spiced orange cake as a loaf instead of a round cake?
Yes, this cake works well in a loaf tin. The baking time may increase slightly, so test with a skewer to ensure the centre is fully cooked before removing it from the oven.
How do I stop the spices from overpowering the orange flavour?
Measure the spices carefully and mix them evenly with the flour. Keeping the spice level balanced allows the orange to remain the main flavour rather than being masked.
Wrapping It Up
Mary Berry Spiced Orange Cake is a bake that feels steady and familiar, yet full of character. The citrus keeps it fresh, the spices add comfort, and the texture stays soft slice after slice. It’s the kind of cake that fits easily into everyday life, and one you’ll likely return to again and again.
