A very similar recipe appears in the Great British Bake Off Everyday recipe book which uses mascarpone cheese for the filling and also divides the cake into 4 layers however I was looking for a simpler recipe as I was baking in the evening after work and I found this one on Mary Berry’s website. This is a perfect alternative to a traditional Christmas cake and can be decorated to suit with a little adaptation.
What you need:
For the cake
1 small orange
275g self-raising flour
225g butter, softened
3 level tsp baking powder
275g caster sugar
1 tsp ground cinnamon
1 tsp mixed spice
For the orange filling
50g butter, softened
2 level tbsp orange pulp, saved from the cake
175g icing sugar, sifted, plus extra for dusting
What you do:
- Preheat your oven to 180°c. Grease and line two deep 20cm tins with greaseproof paper.
- Put the whole orange in a saucepan, cover with boiling water and simmer until soft, for about 20 minutes. Leave to cool.
- When the orange is soft and cold, cut in half and remove any pips. Blitz the whole orange, including the skin in a blender until medium chunky. Save 2 level tablespoons of the orange pulp for the icing.
- Add the remaining cake ingredients to the orange pulp and mix until smooth (I mixed for approx. 2 mins).
- Divide the mixture evenly between the two tins.
- Bake in the preheated oven for 25-30 minutes. Although mine took more than this so adjust to suit your oven but check at 25mins.
- Leave to cool in the tins for a few moments, then turn out to cool on a wire rack.
- Make the orange filling by creaming the soft butter, adding the sieved icing sugar and the reserved orange pulp. Sandwich the cakes together with the icing.
- Decorate by sieving icing sugar over the top of the cake. I used a doily as a template!
This is a lovely moist cake that has the texture of carrot cake.
Until next time…Happy Baking!