Mary berry French Orange Cake

Mary berry French Orange Cake is a delicious and easy-to-make dessert that is perfect for any occasion. This classic cake features a light, fluffy sponge infused with orange zest and topped with a sweet glaze made from fresh orange juice. With its delicate texture and tangy citrus flavor, this cake is sure to be a crowd-pleaser at your next gathering or as an afternoon treat.

Why people also love Mary berry French Orange Cake

People love Mary Berry’s French Orange Cake for its light and fluffy texture, infused with the fresh and tangy flavor of oranges. The recipe is easy to follow, requiring only a few ingredients which makes it accessible to novice bakers who are just starting out in the kitchen. It can be served as an afternoon treat or as a dessert at any gathering, making it versatile and suitable for all occasions.

Ingredients:

• 175g self-raising flour
• 1 level tsp baking powder
• 175g caster sugar
• Finely grated zest of one orange
• 3 large eggs
• 75ml sunflower oil (or other flavorless oil)
• For the glaze:
• Juice of one orange
• Approximately three heaped tablespoons icing sugar

Instructions:

1. Preheat your oven to 180°C/160°C fan/gas mark four.
2. Grease a deep, round cake tin with butter or cooking spray and line it with parchment paper.
3. In a mixing bowl, sift together the self-raising flour and baking powder before adding in caster sugar and finely grated orange zest.
4. Beat in three large eggs until you have a smooth mixture.
5. Add in 75ml of sunflower oil and mix until everything is well combined.
6. Pour the mixture into the prepared cake tin and bake for approximately 35-40 minutes, or until a skewer inserted into the center comes out clean.
7. While the cake is baking, make your glaze by mixing together freshly squeezed orange juice with icing sugar to form a thick but runny consistency.
8. Once baked, remove from oven and allow it to cool slightly before turning it out onto a wire rack to cool completely.
9. When cooled, spoon over the orange glaze on top of the cake allowing it to drizzle down its sides.

Quick Facts

• Prep Time: 15 minutes
• Cook Time: 35-40 minutes
• Total Time: Approximately 1 hour
• Difficulty: Easy
• Yield: One cake serving approximately eight people.

Equipment Needed:

• Mixing bowl
• Whisk or electric mixer
• Deep, round cake tin (20cm)
• Parchment paper
• Wire rack

Serving Suggestions:
Serve the French Orange Cake on its own with a cup of tea or coffee. Alternatively, you can serve it with whipped cream and fresh berries for a more decadent dessert option.

Expert Tips & Tricks:
To ensure that your cake is light and fluffy, make sure to whisk the eggs until they are pale and frothy before adding in other ingredients. When baking this cake, avoid opening the oven door too frequently as this can cause the cake to sink. Finally, be sure to use freshly squeezed orange juice for the glaze as it will give a much better flavor than store-bought juice.

Nutrition Information:
Each serving of Mary Berry’s French Orange Cake contains approximately 240 calories, 33g carbohydrates, 3g protein, and 10g fat.

Presentation:
To present your French Orange Cake in an appealing way, you could dust it with icing sugar or top it with candied orange slices. You could also add some fresh berries on top for a pop of color and extra flavor. Serving it on a decorative cake stand would make for an elegant presentation at any gathering!

Variations and substitutions you can make for Mary berry French Orange Cake:

1. Lemon or Lime: Instead of using orange zest, try substituting it with lemon or lime zest to create a different flavor profile.
2. Almond Flour: If you’re looking for a gluten-free option, swap the self-raising flour with almond flour instead.
3. Butter: Sunflower oil can be substituted with melted butter if preferred.
4. Yogurt: For an extra moist cake, add 100g of Greek yogurt to the mixture before baking.
5. Chocolate Chips: Add 50g of chocolate chips to the batter for an added sweetness and texture.
6. Spices: To give your cake a warm, spicy taste, add cinnamon or nutmeg to the dry ingredients before mixing in wet ingredients
7. Glaze Variations:

• Replace the orange juice with lemon or lime juice for a different flavor.
• Add some vanilla extract to the glaze for added sweetness and depth of flavor.
• Use honey instead of icing sugar in the glaze for a natural, healthier alternative.

Recommendations and notices:

1. Be sure to use fresh, high-quality ingredients for the best flavor.
2. When zesting the orange, make sure to only zest the outer layer of skin and avoid getting any of the bitter white pith underneath.
3. Make sure your eggs are at room temperature before whisking them as this will help create a lighter texture in your cake.
4. Avoid overmixing the batter as this can cause your cake to become dense and heavy.
5. Once baked, allow your cake to cool completely on a wire rack before glazing it or adding any toppings.
6. Store leftovers in an airtight container at room temperature for up to three days or freeze slices individually for later consumption.
7. If you want a stronger orange flavor, consider adding more zest or using concentrated orange juice in the glaze.
8. To ensure your cake doesn’t stick to the pan, be sure to grease and line it with parchment paper before pouring in the batter.
9. If you’re using a fan-assisted oven, reduce the temperature by 20°C or follow manufacturer’s instructions for baking times and temperatures.
10. Remember that baking is an exact science so be sure to measure all ingredients accurately using measuring cups or scales for consistent results every time!

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