Sticky citrus sponge cake

Sticky citrus sponge cake

  • 1
  • 2
  • 3
  • 4
  • 5
(25 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 20 mins Cook: 50 mins

Skill level

Easy

Servings

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

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
442
protein
8g
carbs
49g
fat
25g
saturates
12g
fibre
2g
sugar
33g
salt
0.73g

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  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.

Recipe from Good Food magazine, March 2011

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
frowne's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Fantastic recipe - delicious hot or cold.

kimmcgowan's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made it with blood oranges and added cardamom to the sponge mix - also made my own syrup (agave syrup, honey and orange peel brought to boil for a couple of minutes)

Served with creme fraiche and devoured! Delicious. Keen to try other fruits and syrup flavours.

mickeychef's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I used 2smaller tins froze for another time both went down a treat

chandrama's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Though the cake was good, the orange slices on the top were bitter. Am I doing something wrong here ?

bevrea's picture
  • 1
  • 2
  • 3
  • 4
  • 5

love this cake but have never made it sucessfully with oranges but with pineapple its gorgeous

annag11's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Just made this today for a halloween party and as per all other comments......does exactly what it says on the tin and it does turn out just like the pic!! Was yummy, did it in a glass tatin dish about 26cm wide. Came out scrummy, like a pudding for sure, was great with custard and creme fraiche. Nowt left so won't get to see what its like a day or two later, Ii will definately do again! Easy peasy...

activiauk's picture

I love the fact that this recipe includes slices of fresh orange on top of the sponge itself, the textures work really well together! If you are a fan of citrus sponges, we have a lower-fat sponge cake with lemon curd filling that you could also try: http://bit.ly/n4RmyY Helen@Activia

gemimapuddleduck's picture
  • 1
  • 2
  • 3
  • 4
  • 5

The first time I made this I forgot the ground almonds, it turned out perfectly anyway.
The second time I substituted the almonds for flour and added some almond essence.
The third time I followed the recipe to the T and the cake became cracked.
Either of the three ways it was delicious!!

gemimapuddleduck's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Looks exactly like the picture and tastes amazing. I did not have ground almonds so used used flour and added some almond essence.

gemimapuddleduck's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Looks exactly like the picture and tastes amazing. I did not have ground almonds so used used flour and added some almond essence.

paddyswife's picture

Hi, made this at the weekend with tinned fruit - oranges (Tesco) and Mandarins) I used a Tray bake tin as all my round baking tins are now springform but it worked really well and was sumptious! it made enough for 12 portions with this recipe and I have already been asked to make it again!

irmgard2's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made this for our Mother's Day tea and it was absolutely scrummy! It is wonderful served at room temperature topped with whipped cream. I will definitely make this again!

glasgowsgirl's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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 :)

longmj's picture

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!

fionadugdale's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

Frantic Flapjack's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

bethocallaghan's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

nennepus's picture

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

anneeley's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

kjbutche's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

Pages

Questions

Tips