Sticky citrus sponge cake
- Sara Buenfeld
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Cuts into 10
Easy
Prep: 20 mins
Cook: 50 mins
A star rating of 4.5 out of 5.40 ratingsRate
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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
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Ingredients
Nutrition
Units:
MetricUS
-
4 medium oranges
-
6 tbsp golden syrup
plus extra to serve, optional
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200g butter
at room temperature, plus extra for greasing
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200g soft brown sugar
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200g self-raising flour
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1 tsp baking powder
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100g ground almond
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4 large eggs
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Nutrition: per serving
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kcal442
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fat25g
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saturates12g
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carbs49g
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sugars33g
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fibre2g
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protein8g
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salt0.73g
low
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Method
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step 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.
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step 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.
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step 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.
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step 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
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A star rating of 4.5 out of 5.40 ratings
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