Sticky citrus sponge cake

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• clarel

  14 February 2011

  clarel rated and commented on this recipe

  

  'It looks like the picture!' was my cry as I turned my cake out of the tin!! The recipe is easy and the only difference was that mine needed longer on the oven for the centre to cook (the mix was firm enough to make a hollow). It was absolutely delicious!

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• belindaberresford

  15 February 2011

  belindaberresford rated and commented on this recipe

  

  Lovely and gooey, even the next day. Very good recipe and like clarel- Looked just like the picture. Very easy to make and impressive- would recommend serving warm rather than cold!

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• 01752 julie

  16 February 2011

  01752 julie commented on this recipe

  i made this cake as soon as my magazine arrived it was very easy to make tasted delicious it looked amazing friends at work were well impressed

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• 01752 julie

  16 February 2011

  01752 julie rated this recipe

  

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• Coco2711

  17 February 2011

  Coco2711 rated and commented on this recipe

  

  I have recently started to bake what was amazing was that it looked like the picture on the front of my magazine! Tasted fabulous and impressed my friends. Better warm with custard or ice cream. We ate the left overs two days later with strong coffee, it still tasted great and remained moist.

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• jo62

  20 February 2011

  jo62 rated and commented on this recipe

  

  I did half the quantity and had to use a square tin. It stuck a bit despite the tin being well greased. Nice and moist and a good flavour combination,

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• Carolyn

  23 February 2011

  Carolyn rated and commented on this recipe

  

  Very moist cake. The syrup must be all over the base and it should not stick.

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• Barwilson

  23 February 2011

  Barwilson rated and commented on this recipe

  

  I, too, was delighted when the cake looked just the same as the one on the front of the magazine...however, I must admit to being disappointed with the end result, considering the ingredients used and time taken etc. I think it may have been better to have served it warm from the oven, but as it said it could be eaten either as a pudding or a cake, I served it as a cake. I wouldn't make it again....

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• Claire01300

  26 February 2011

  Claire01300 rated and commented on this recipe

  

  I used a non-stick Tatin dish to make it, as all my cake tins have loose bottoms. I followed the instructions to the letter and it turned out just like the picture! Perfect! I served it at room temperature with custard and it is delicious with coffee. Next time, I will try putting half-slices along the edges and as I don't have a very sweet tooth, I will reduce the sugar from 200g to 150g... Oh yes, there will certainly be a next time!

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• Momble

  27 February 2011

  Momble rated and commented on this recipe

  

  Made this during the week with a slight variation on the recipe. Instead of the orange, I used pineapple rings and chunks. I used 2 x 21cm tins and put 3 tbspn of syrup in each one before adding the pineapple. The cake turned out beautifully and was a real hit. There was more than enough to go round and will definitely be making this again in the future.

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• leoni

  27 February 2011

  leoni rated and commented on this recipe

  

  I made it and it was delicious. I used 125 gr. sugar and I used a syrup of a cup of sugar. a tablespoon water and and 4-5 drops of lemon juice, instead of golden syrup. I will make it again and very soon

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• susied

  06 March 2011

  susied rated and commented on this recipe

  

  It is very difficult to find a 23cm tin without a loose bottom, so I used a greeseproof liner from Lakeland and it worked well.

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• Katie

  08 March 2011

  Katie rated and commented on this recipe

  

  I have made this twice now, once with lemons instead of oranges. We preferred the lemon version although it doesn't look as striking. I used a silicon baking case and it turns out beautifully with no sticking. It's a lot of cake for just myself and my husband, but it provides pudding all week when kept in an airtight container. I cut a slice, drizzle a little syrup over, blast it in the microwave for a minute, and then serve it with custard. Yum.

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• Anne

  08 March 2011

  Anne rated and commented on this recipe

  

  My partner made this cake at the weekend and it was gorgeous. Just like the picture and we will definitely make again. It will be good as a dessert in the summer after a barbeque

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• Nennepus

  10 March 2011

  Nennepus commented on this recipe

  I loved it, I took the left-over cake to work the next day and my colleagues loved it! a hit all around :-)

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• Beth

  20 March 2011

  Beth rated and commented on this recipe

  

  I also used a tatin dish but this seemed to cause problems as the golden syrup all boiled up the side of the cake and then leaked over the edge and then burnt and caused a very smoky kitchen. Any luckily this was at just over half and an hour when the cake seemed cooked anyway. I have only had it warm but I think it is likely to better this way.

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• Frantic Flapjack

  23 March 2011

  Frantic Flapjack rated and commented on this recipe

  

  I made this using a tin of pineapple rings and it turned out fabulously! It went down a storm as a Sunday pud - moist and syrupy. I used a square tin as I didn't have a round tin without a loose bottom and it came out really well. Definitely one to make again.

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• Fiona Dugdale

  22 April 2011

  Fiona Dugdale rated and commented on this recipe

  

  this is just to die for, i omitted the almonds(Yuk) and put sultanas in instead. Also is wonderful using good qulity lemons too.

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• Max

  05 May 2011

  Max commented on this recipe

  I don't do baking - but made this for a family dinner - my son's reaction was "it looks like the picture". And it did! Taste was scrumptious. I raved about how easy it was that 2 of my work friends then also made it and were very pleased with their results too!

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• GlasgowsGirl

  08 May 2011

  GlasgowsGirl rated and commented on this recipe

  

  Just made this for Sunday lunch, everyone agreed it was lovely however it would serve 12 easily. Next time I make it I will half the recipe as I now have loads left over :)

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Ingredients

• 4 medium oranges
• 6 tbsp golden syrup , plus extra to serve, optional
• 200g butter , at room temperature, plus extra for greasing
• 200g soft brown sugar
• 200g self-raising flour
• 1 tsp baking powder
• 100g ground almonds
• 4 large eggs

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Difficulty and servings

Cuts into 10

Preparation and cooking times

Prep 20 mins

Cook 50 mins

Ingredients

• 4 medium oranges
• 6 tbsp golden syrup , plus extra to serve, optional
• 200g butter , at room temperature, plus extra for greasing
• 200g soft brown sugar
• 200g self-raising flour
• 1 tsp baking powder
• 100g ground almonds
• 4 large eggs

PER SERVING

442 kcalories, protein 8g, carbohydrate 49g, fat 25 g, saturated fat 12g, fibre 2g, sugar 33g, salt 0.73 g

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