Mary Berry’s Orange and Olive Oil Loaf Cake

As it was husband’s birthday yesterday and inspired by the Great British Bake Off (GBBO), it was a good excuse to bake a cake. I decided to make Mary Berry’s Orange and Olive Oil Loaf, as seen in the Great British Bake Off: Everyday: Over 100 Foolproof Bakes cook book. As normal, I adapted the recipe slightly, due to a lack in some ingredients. The finished product was delicious, moist and tangy. This cake is perfect with a hot drink and very easy to make. Next time I might think about adding some saffron to the recipe to add a Middle Eastern twist.

Orange & Olive Oil Cake
Orange & Olive Oil Cake


The recipe below is my method, with the ingredients used. Thanks Mary Berry for the inspiration!


  • 2 medium eggs
  • 125ml extra virgin olive oil
  • 1 large orange
  • 175ml full fat milk
  • 200g caster sugar
  • 200g self raising flour
  • Half teaspoon baking powder
  • 1 tablespoon marmalade



  1. Heat your oven to 160c and line a 900g loaf tin
  2. Break the eggs into a mixing bowl and add the milk and olive oil. Grate in the zest of the orange and then squeeze in the juice of half the orange. Whisk until combined, then whisk in the sugar. Sift in the flour and the baking powder and mix until smooth. The batter will be runny.
  3. Pour your mixture into the prepared tin and place in the oven for 55 minutes. The sponge will have risen and is cooked when a fork poked into the cake comes out clean.
  4. Don’t turn out the cake, instead leave it to cool in the tin and use a knife to loosen.
  5. Warm the marmalade gently in a saucepan. Once smooth, brush over the top of the cake to glaze.

I made this cake the day before we needed it and stored it overnight in a tin. It stored well and tasted freshly baked. Olive oil is becoming popular in baking as a healthier alternative to butter and I’ll definitely be using it again as it made a moist cake with a less stodgy texture.


4 thoughts on “Mary Berry’s Orange and Olive Oil Loaf Cake

  1. Cake was lovely. I guessed the weights (like I always do) and used a few nuts as well. Always good when you don’t have the key ingredients (butter)

Leave a Reply

Your e-mail address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.