"A fresh, spiced orange cake. You could use just under half the orange filling to sandwich the cakes together, and spread the rest on top," says Mary Berry.
Energy 429 kcal/1801 kJ
Sat. Fat 12.6g
Makes 1 × 20cm cake / Serves 12
For the cake:
1 small thin-skinned orange
275g self-raising flour
3 level teaspoons baking powder
275g caster sugar
225g unsalted butter, softened, plus extra for greasing
4 free-range eggs
1 teaspoon ground cinnamon
1 teaspoon mixed spice
For the filling:
50g unsalted butter, softened
175g icing sugar, sifted, plus a little extra for dusting
2 level tablespoons orange pulp, reserved from the cake
Preheat the oven to 180°C/gas mark 4. Grease and base line two deep 20cm sandwich tins.
Place the whole orange in a small saucepan, cover with boiling water and simmer until soft, about 20 minutes. Set aside to cool.
When the orange is cool enough to handle, cut in half and remove any pips. Transfer the whole orange, skin included, to a food-processor and process until medium chunky. Remove and reserve 2 level tablespoons of the orange pulp for the icing. Add the remaining cake ingredients to the processor and blend until just smooth. Divide the mixture evenly between the two tins.
Bake in the preheated oven for 25–30 minutes. When the cake is shrinking away from the sides and is springy to touch, remove from the oven. Leave to cool in the tins for a few moments, then turn out onto a cooling rack and peel off the paper.
To make the orange filling, cream the soft butter, then add the sifted icing sugar and reserved orange pulp. Sandwich the cakes together with the icing, and sift icing sugar over the top of the cake.
This is best eaten freshly made but it will store in an airtight container for 2–3 days. You could also freeze the filled cake for up to 2 months. Thaw for 2–3 hours at room temperature.
-Thin-skinned oranges are usually smaller – avoid using Jaffa oranges as they have a very thick pith.