Sticky citrus sponge cake

Sticky citrus sponge cake

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(38 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
    Golden syrup

    Golden syrup

    goal-dun sir-rup

    Golden syrup is a translucent, golden-amber coloured, sweet syrup, which can only be produced…

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



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 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



    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, questions and tips

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13th Mar, 2020
Great cake, and looked wonderful too. Like some other commenters, I didn't have ground almonds so I replaced with plain flour instead, and I cooked it in a square tin because that's all I had. I also added some chocolate chips to the recipe , which worked well. I thought it might be too sweet, but it was just right. Dense and moist, and delicious warm or cold. A real winner!
17th Mar, 2019
This is a real crowd pleaser pudding served hot with custard or ice cream. I substituted the orange slices of tinned pineapple slices as I found the orange went a bit stringy.
6th Jan, 2019
Really good winter Sunday lunch pudding, served with custard.
Azlanova's picture
2nd Aug, 2014
done it! love it! though I'd rather call it a pie.
29th Jan, 2013
Fantastic recipe - delicious hot or cold.
12th Feb, 2012
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.
24th Jan, 2012
I used 2smaller tins froze for another time both went down a treat
16th Jan, 2012
Though the cake was good, the orange slices on the top were bitter. Am I doing something wrong here ?
20th Nov, 2011
love this cake but have never made it sucessfully with oranges but with pineapple its gorgeous
30th Oct, 2011
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...


miamibe's picture
26th Jan, 2016
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. Thanks!
goodfoodteam's picture
21st Mar, 2016
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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