Cook up a cake for The Great British Bake Off

Cook up a cake for The Great British Bake OffThe Great British Bake Off 2016 kicks off on Wednesday 24th August at 8pm on BBC1.

Twelve new amateur bakers will enter the iconic tent in the heart of the British countryside.

Judges Mary Berry and Paul Hollywood have created new challenges that will test their baking prowess, creativity and skill in a bid to find the country’s best amateur baker. From Victorian classics to high-end patisserie, from chocolate sculptures to everyday staples, the bakers will need cool heads and even colder hands to make it to the final.

With them every step of the way are Mel Giedroyc and Sue Perkins, ready to lend a hand or a shoulder to cry on.

So to celebrate the welcome return of this hugely popular series, why not get involved and whip up this yummy recipe.

On your marks..

Get set…


Good Food | Get Set and Bake For The Great British Bake Off 2016Mary Berry’s Orange Layer Cake

For the cake

225g baking spread

225g self-raising flour

1 level tsp baking powder

100g golden caster sugar

100g brown sugar

4 large egg

finely grated zest of 2 oranges

For the butter icing

150g butter , softened

300g icing sugar, sifted

finely grated zest of 2 oranges

For the glaze

25g caster sugar

juice of 2 oranges


Heat oven to 180C/160C fan/gas 4. You will need 2 x 20cm loose-bottomed sandwich tins, greased and bases lined with baking parchment. Measure all the cake ingredients into a large bowl (reserve a little orange zest for decoration) and beat with a wooden spoon or electric hand mixer until combined and smooth.

Divide evenly between the 2 tins. Bake for 20-25 mins or until well risen, lightly golden and shrinking away from the sides of the tins. After 5 mins, remove from the tins and leave to cool on a wire rack.

To make the icing, put the butter and icing sugar into a bowl and mix with an electric hand mixer until light and fluffy. Stir in the orange zest.

Remove the paper from the cakes. Sit 1 cake upside down on a plate. Make the glaze by putting the caster sugar and orange juice into a saucepan, stirring over a low heat until the sugar has dissolved. Boil until reduced by half, then brush half on the upside-down cake, using a pastry brush. Spread half the butter icing over the glazed cake. Sit the other cake on top, brush with the remaining glaze, then spread with the remaining butter icing. Scatter with the reserved orange zest. The cake is best eaten on the day, but will keep for up to 3 days in a cool place. It freezes well un-iced or filled.

Recipe from Good Food magazine, April 2013

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