Sticky citrus sponge cake

Sticky citrus sponge cake

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(27 ratings)

Prep: 20 mins Cook: 50 mins


Cuts into 10
A great dessert to feed a crowd at the end of a Sunday lunch - it's like a baked version of a steamed syrup sponge

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal442
  • fat25g
  • saturates12g
  • carbs49g
  • sugars33g
  • fibre2g
  • protein8g
  • salt0.73g
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  • 4 medium oranges



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 6 tbsp golden syrup, plus extra to serve, optional
  • 200g butter, at room temperature, plus extra for greasing



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 200g soft brown sugar
  • 200g self-raising flour
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 100g ground almond
  • 4 large egg



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…


  1. 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.

  2. 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 don’t fit.

  3. 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 rises evenly.

  4. 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 ice cream.

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Comments (32)

kjbutche's picture

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.

susied's picture

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.

stafyla's picture

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

sdw1971's picture

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.

claire01300's picture

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!

barwilson's picture

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....

carolyn12's picture

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

joannepd's picture

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,

de39hf20's picture

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.

01752julie's picture

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

belindaberresford's picture

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!

clarel's picture

'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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