Mary Berry’s Orange Cake Recipe

Preheat the oven to 180°C/350°F/Gas 4. Grease and line a 20cm round cake tin.

Grate the zest of the oranges and squeeze out the juice. Set aside.

In a large mixing bowl, cream together the butter and sugar until light and fluffy.

Beat in the eggs one at a time, adding a tablespoon of flour with each egg to prevent curdling.

Mix in the orange zest and juice.

Sift in the flour and baking powder and gently fold into the mixture until well combined.

Pour the batter into the prepared cake tin and smooth the top with a spatula.

Bake for 40 minutes or until a skewer inserted into the center comes out clean.

While the cake is still warm, heat the orange marmalade and brush it over the top to create a glaze.

Leave the cake to cool completely in the tin before transferring to a serving plate.

To make the icing, mix the powdered sugar with enough orange juice to create a thick but pourable consistency.

Drizzle the icing over the cooled cake and serve.