Sticky citrus sponge cake

Sticky citrus sponge cake

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(33 ratings)

Prep: 20 mins Cook: 50 mins

Easy

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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Ingredients

  • 4 medium oranges
    Orange

    Orange

    or-ange

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

  • 6 tbsp golden syrup, plus extra to serve, optional
    Golden syrup

    Golden syrup

    goal-dun sir-rup

    Golden syrup is a clear, sparkling, golden-amber coloured, sweet

  • 200g butter, at room temperature, plus extra for greasing
    Butter

    Butter

    butt-err

    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 eggs
    Eggs

    Egg

    egg

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

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.

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Comments, questions and tips

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de39hf20
17th Feb, 2011
5.05
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
16th Feb, 2011
5.05
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
15th Feb, 2011
5.05
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
14th Feb, 2011
5.05
'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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