There is something wonderfully decadent about a sticky cake, soft, syrupy and just crying out for a great glass of wine. Today’s recipe for Sticky Orange Cake ticks all those yummy boxes. This feels like a very grown up cake, best enjoyed at the end of a good dinner party with candlelight and conversation. The recipe flavors a heavy sponge cake with fragrant orange zest and indulgent golden syrup with heavenly results. Serve it warm with ice cream, orange zest and a little orange liquor for a real slice of extravagance.
This recipe calls for an 11-inch cake pan and is a dream if you have a stand mixer at home. Just throw everything in and let it go!
Sticky Orange Cake Recipe
- 4 Oranges
- 1 tsp Baking Powder
- 6 tbsp Golden Syrup
- 1 Cup Butter
- 1 Cup Brown Sugar
- 1 3/4 Cups Flour
- 4 Eggs
- 1 Cup Almond Flour
- Preheat the oven to 175 C
- Grease an 11-inch cake pan with a fixed base and DO NOT line (this will prevent a leaking cake!)
- Grate the zest of 2 Oranges and set aside
- Peel all of the Oranges and carefully remove the pith (the spongy white casing surrounding the Orange) then slice thinly
- Pour the Golden Syrup into the bottom of the cake pan and arrange the Orange slices across it, in any pattern you wish
- Add all the remaining ingredients (including zest) into a large mixing bowl and beat until well combined
- Pour the Batter carefully across the Syrup and Oranges in the base of the pan and allow it to settle
- Use a spoon to make a deep groove in the center of the Batter, this will help an even rise as your cake bakes
- Bake for between 45 and 50 minutes or until the cake feels firm and springy
- Allow the cake to cool for 10 minutes
- Turn out onto a plate and if possible serve immediately, otherwise warm through before serving
- Enjoy with fresh cream, ice cream or just as it comes!
Sticky Orange Cake Recipe Tips
This is a pretty forgiving cake, and the throw most of the ingredients in a bowl and mix method makes this an easy recipe to follow. If you can’t get hold of golden syrup, corn syrup will work nearly as well, and you can use Lemons for a zingier version of this cake. This Sticky Orange Cake keeps wonderfully and is still delicious enjoyed cold a few days later. If you feel you can handle upping the indulgence levels, even more, substitute half the almond flour for cocoa and enjoy a sumptuous, Chocolate Orange Cake.
A word of warning, your guests aren’t going to leave your house until you pass them this recipe, and you should be prepared for a distinctive lack of leftovers! This is a crowd-pleaser! What are you waiting for? Get baking and enjoy a Sticky Orange Cake today!