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.

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.

Spiced Orange Cake with Orange Mascarpone Icing

Self-rising flour is flour with 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 1/2 teaspoons of baking powder and a 1/4 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).

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.

  1. Preheat the oven to 350°F.
  2. Grease or line the bases of two 8 inch cake pans or Wilton’s 4 layer cake pans.
  3. 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.
  4. 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.
  5. Add the remaining cake ingredients to a mixing bowl and mix until just smooth.
  6. Carefully stir in the orange mixture. Divide the cake batter between the cake pans evenly.
  7. 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.
  8. 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 Tbsp orange pulp and mix until smooth.
  9. 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 finish with icing on the top.

Printable Recipe Card

Spiced Orange Cake with Orange Mascarpone Icing

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.
4.34 from 3 votes
Prep Time45 minutes
Cook Time20 minutes
Total Time1 hour 5 minutes
Course Dessert
Cuisine American, British
Servings 10
Calories 547 kcal

Equipment

Ingredients
 

CAKE
  • 1 Valencia Orange
  • 275 g Self-Rising Flour
  • 2 Tsp Baking Powder
  • 275 g Baking Sugar
  • 275 g Baking Spread
  • 4 Eggs
  • 1 Tsp Ground Cinnamon
  • 1 Tsp Pumpkin Pie Spice
ICING
  • 50 g Unsalted Butter, Softened
  • 175 g Powdered Sugar, Sifted
  • 250 g Full Fat Mascarpone Cheese

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 seeds.
  • 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 Tbsp 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.

Notes

→ 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 1/2 teaspoon of baking powder and a 1/4 teaspoon to 1 cup of All Purpose Flour.

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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2 Comments

  1. Carol-Marie says:

    What is baking spread?

    1. It’s what the brits call margarine.