Sticky citrus sponge cake
If you want to add more lacto ovo vegetarian recipes to your recipe box, Sticky citrus sponge cake might be a recipe you should try. This recipe serves 10. For 94 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This side dish has 448 calories, 8g of protein, and 24g of fat per serving. 148 people were glad they tried this recipe. This recipe from BBC Good Food requires baking powder, oranges, ground almonds, and eggs. From preparation to the plate, this recipe takes approximately 1 hour and 10 minutes. With a spoonacular score of 29%, this dish is not so excellent. Users who liked this recipe also liked Sticky rhubarb & strawberry sponge pudding, Sticky citrus chicken with carrots & cashews, and Sponge Cake.
Servings: 10
Preparation duration: 20 minutes
Cooking duration: 50 minutes
Ingredients:
1 tsp baking powder
200g soft brown sugar
200g butter, at room temperature, plus extra for greasing
4 large eggs
6 tbsp golden syrup, plus extra to serve, optional
100g ground almonds
4 medium oranges
200g self-raising flour
Equipment:
bowl
oven
serrated knife
hand mixer
Cooking instruction summary:
Heat oven to 180C/160C fan/gas 4.Finely grate the zest from 2 oranges intoa large bowl. Cut the peel and pith fromall the oranges with a serrated knife, andslice quite thickly.Drizzle the golden syrup evenly overthe base of a greased 23cm round caketin. There is no need to line the tin andit shouldn’t have a loose bottomotherwise the syrup will bubble through.Arrange the best orange slices on topof the syrup and finely chop any thatdon’t fit.Put all the remaining ingredients in thebowl with the zest and chopped orange.Beat with an electric hand mixer untilsmooth. Spoon on top of the oranges,spread lightly and make a deep hollowin the centre of the mix with the backof a spoon – this will ensure that the cakerises evenly.Bake for 45-50 mins until firm whenpressed. Allow to settle for 5 mins beforeturning out. Drizzle with golden syrupif you like, and serve with custard orice cream.
Step by step:
1. Heat oven to 180C/160C fan/gas 4.Finely grate the zest from 2 oranges intoa large bowl.
2. Cut the peel and pith fromall the oranges with a serrated knife, andslice quite thickly.
3. Drizzle the golden syrup evenly overthe base of a greased 23cm round caketin. There is no need to line the tin andit shouldn’t have a loose bottomotherwise the syrup will bubble through.Arrange the best orange slices on topof the syrup and finely chop any thatdon’t fit.Put all the remaining ingredients in thebowl with the zest and chopped orange.Beat with an electric hand mixer untilsmooth. Spoon on top of the oranges,spread lightly and make a deep hollowin the centre of the mix with the backof a spoon – this will ensure that the cakerises evenly.
4. Bake for 45-50 mins until firm whenpressed. Allow to settle for 5 mins beforeturning out.
5. Drizzle with golden syrupif you like, and serve with custard orice cream.
Nutrition Information:
