Spiced Orange Cake with Orange Mascarpone Icing

I love watching Mary Berry bake. When I first saw her make this Spiced Orange Cake with Orange Mascarpone Icing, I just knew I just had to give it a shot.

I really wanted my first time making her recipe to be a success so I decided to weigh all my ingredients using my Ozeri Food Scale. While you can convert the quantities to US measurements, I would suggest getting yourself a good scale and measuring the amounts for each ingredient.

💭 Self Rising Flour

Self-rising flour is flour with the baking powder and a bit of salt already added. If you don't have access to self-rising flour you can make your own by adding 1 ½ teaspoon of baking powder and a ¼ teaspoon to 1 cup of All Purpose Flour.

I also decided to use my new Wilton Easy Layers Cake Loaf Pan to achieve a perfect 4 layer cake, instead of using two round pans as Mary did (I didn't want to have to cut the cake in half to make the required 4 layers).

For more great recipes like this one, I suggest you check these recipes out:

• Sharon's Boiled Cake Icing
• Mary Berry’s Chocolate Orange Cake
• Copycat Starbucks Lemon Loaf
• Orange Onion Salsa
• Slow Cooker Orange Chicken

📋 What Ingredients do I need

You will need the following ingredients to make this Spiced Orange Cake with Orange Mascarpone Icing recipe (see recipe card for quantities): Valencia Orange, Self-Rising Flour, Baking Powder, Baking Sugar, Baking Spread, Eggs, Ground Cinnamon, Pumpkin Pie Spice, Unsalted Butter, Powdered Sugar and Full Fat Mascarpone Cheese.

🥣 How to Make Spiced Orange Cake with Orange Mascarpone Icing

Preheat the oven to 350°F.
Grease or line the bases of two 8 inch cake pans or Wilton's 4 layer cake pans.
Place the orange in a small saucepan, cover with water and boil for 30 minutes, or until soft (use a fork). Remove from water and let the orange cool. When the orange is cold, cut in half and remove any pips.
Roughly chop the orange and puree, including the skin, in a food processor until medium-chunky in texture. Transfer to a bowl and set aside, reserving two tablespoons for the icing.
Add the remaining cake ingredients to a mixing bowl and mix until just smooth.
Carefully stir in the orange mixture. Divide the cake batter between the cake pans evenly.
Bake until well risen, lightly golden-brown and shrinking away from the sides of the tins or until a toothpick comes out clean. Let cool for a few minutes and then transfer to a wire rack to cool completely.
Place the butter in a mixing bowl and, using an electric hand mixer, gradually beat in the icing sugar until smooth. Add the mascarpone and mix together until smooth and creamy. Add the reserved 2 tablespoon orange pulp and mix until smooth.
Slice each cake in half to make four layers (unless you are using 4 cake pans). Divide the icing into four and then stack the layers of cake - icing between each layer and finishing with icing on the top.

Spiced Orange Cake with Orange Mascarpone Icing

This Spiced Orange Cake with Orange Mascarpone Icing is a Mary Berry classic. A delicious orange flavored layered cake with orange icing.

5 from 2 votes

Print Recipe Rate Recipe

Prep Time 45 mins

Cook Time 20 mins

Total Time 1 hr 5 mins

Course Dessert

Cuisine American, British

Servings 10

Calories 547 kcal

Ingredients

 

CAKE

• 1 Valencia Orange
• 275 g Self-Rising Flour
• 2 teaspoon Baking Powder
• 275 g Baking Sugar
• 275 g Baking Spread
• 4 Eggs
• 1 teaspoon Ground Cinnamon
• 1 teaspoon Pumpkin Pie Spice

ICING

• 50 g Unsalted Butter, Softened
• 175 g Powdered Sugar, Sifted
• 250 g Full Fat Mascarpone Cheese

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Instructions

 

• Preheat the oven to 350°F.
• Grease or line the bases of two 8 inch cake pans or Wilton's 4 layer cake pans.
• Place the orange in a small saucepan, cover with water and boil for 30 minutes, or until soft (use a fork). Remove from water and let the orange cool. When the orange is cold, cut in half and remove any pips.
• Roughly chop the orange and puree, including the skin, in a food processor until medium-chunky in texture. Transfer to a bowl and set aside, reserving two tablespoons for the icing.
• Add the remaining cake ingredients to a mixing bowl and mix until just smooth.
• Carefully stir in the orange mixture. Divide the cake batter between the cake pans evenly.
• Bake until well risen, lightly golden-brown and shrinking away from the sides of the tins or until toothpick comes out clean. Let cool for a few minutes and then transfer to a wire rack to cool completely.
• Place the butter in a mixing bowl and, using an electric hand mixer, gradually beat in the icing sugar until smooth. Add the mascarpone and mix together until smooth and creamy. Add the reserved 2 tablespoon orange pulp and mix until smooth.
• Slice each cake in half to make four layers (unless you are using 4 cake pans). Divide the icing into four and then stack the layers of cake - icing between each layer and finishing with icing on the top.

Nutrition

Calories: 547kcalCarbohydrates: 40gProtein: 7gFat: 39gSaturated Fat: 14gCholesterol: 101mgSodium: 335mgPotassium: 188mgFiber: 1gSugar: 18gVitamin A: 1585IUVitamin C: 6.9mgCalcium: 113mgIron: 0.7mg

Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.

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