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