Mary Berry's orange cake recipe is the perfect treat to bake this weekend

Mary Berry has shared her deliciously moist orange cake recipe that is sure to be a hit.

The baking queen revealed her favourite method for creating such a delightful treat. With less than 30 minutes of prep time and just under an hour in the oven, this orange cake can be whipped up in no time. It's the perfect accompaniment to a nice cup of tea or coffee – and it's tasty enough to enjoy on its own.

Serving up to eight slices, here's how to make Mary Berry's orange cake, according to the Express.

READ MORE: Best beauty advent calendars under £50 featuring Soap & Glory and Ted Baker

Orange cake Ingredients

• 225g unsalted butter, softened, plus extra for greasing
• 225g caster sugar
• Four eggs
• 220g self-raising flour
• Two level tsp baking powder
• One orange, finely grated zest only

For the filling and topping

• 75g unsalted butter, softened
• 150g icing sugar, sifted
• One orange, finely grated zest and two tbsp juice

To garnish

• Orange zest

Method

Preheat the oven to 180C(160C fan/gas four). Lightly butter two loose-bottomed 20cm sandwich tins and line the bases with baking paper. Put the butter, sugar, eggs, flour, baking powder and orange zest in a large mixing bowl and beat for two minutes, or until just blended.

Divide the mixture evenly between the tins. Level the surface using a spatula or the back of a spoon. Bake for 25 minutes, or until well risen and golden. The tops of the cakes should spring back when pressed lightly with a finger.

Leave the cakes to cool in the tins for five minutes, then run a small palette knife or rounded butter knife around the edge of the tins and carefully turn the cakes out onto a wire rack. Peel off the paper and leave to cool completely. Choose the cake with the best top, then put the other cake top-down onto a serving plate.

Beat together the filling ingredients and spread on one side of the cake, put the other cake on top (top upwards) and spread the rest of the orange cream on top. Decorate with spiralled orange zests