Heat oven to 180C/160C fan/gas 4.
Finely grate the zest from 2 oranges into
a large bowl. Cut the peel and pith from
all the oranges with a serrated knife, and
slice quite thickly.
Drizzle the golden syrup evenly over
the base of a greased 23cm round cake
tin. There is no need to line the tin and
it shouldn’t have a loose bottom
otherwise the syrup will bubble through.
Arrange the best orange slices on top
of the syrup and finely chop any that
Put all the remaining ingredients in the
bowl with the zest and chopped orange.
Beat with an electric hand mixer until
smooth. Spoon on top of the oranges,
spread lightly and make a deep hollow
in the centre of the mix with the back
of a spoon – this will ensure that the cake
Bake for 45-50 mins until firm when
pressed. Allow to settle for 5 mins before
turning out. Drizzle with golden syrup
if you like, and serve with custard or