Sticky citrus sponge cake

Make this sponge pud­ding to fol­low Sunday lunch with the fam­ily – and if you have guests over, there'll be enough to feed them as well.


Cuts into 10 Prep 20 mins

Cook 45-50 mins

4 medium or­anges 6 tbsp golden syrup, plus ex­tra to

serve (op­tional) 200g but­ter, at room tem­per­a­ture,

plus ex­tra for the tin 200g soft brown sugar 200g self-rais­ing flour 1 tsp bak­ing pow­der 100g ground al­monds 4 large eggs cus­tard or ice cream, to serve

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. Ar­range the best or­ange slices on 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. PER SLICE 442 kcals, fat 25g, sat­u­rates 12g, carbs 49g, sug­ars 33g, fi­bre 2g, pro­tein 8g, salt 0.7g

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