Sticky citrus sponge cake

Sticky citrus sponge cake

  • 1
  • 2
  • 3
  • 4
  • 5
(33 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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

  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
8th Sep, 2011
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!!
7th Jun, 2011
Looks exactly like the picture and tastes amazing. I did not have ground almonds so used used flour and added some almond essence.
7th Jun, 2011
Looks exactly like the picture and tastes amazing. I did not have ground almonds so used used flour and added some almond essence.
10th May, 2011
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!
9th May, 2011
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!
8th May, 2011
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 :)
5th May, 2011
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!
22nd Apr, 2011
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
23rd Mar, 2011
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.
20th Mar, 2011
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.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?