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:
📋 What Ingredients do I need
You will need the following ingredients to make this Spiced Orange Cake with Orange Mascarpone Icing: 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
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
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
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.
leave comment and rating!