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)

Azlanova's picture

done it! love it! though I'd rather call it a pie.

frowne's picture

Fantastic recipe - delicious hot or cold.

kimmcgowan's picture

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

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

chandrama's picture

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

bevrea's picture

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

annag11's picture

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: Helen@Activia

gemimapuddleduck's picture

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

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

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

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

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

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

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

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

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


Questions (2)

miamibe's picture

Could you please clarify if batter should be smooth or contain pieces of orange. I know the recipe says it should be smooth but I can't see how I can achieve it with a mixer. I used blender but the resulting cake had too mushy consistency.


goodfoodteam's picture

Hi there, the cake batter mixture should be well mixed, but it is fine to still have little chunks of orange in it. Sorry for any confusion.

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