Sticky Orange Cake

Name: Sticky Orange Cake
Ingredients: 2 tbsp. golden syrup; 3 large oranges; 225 g (8oz) unsalted butter, softened; 225 g (8oz) caster sugar; 3 medium eggs, lightly beaten; 100 g (3 1/2oz) plain flour, sifted; 75 g (3oz) polenta or semolina; 1 1/2 tsp baking powder; Icing sugar, optional, to dust; Crème fraîche, to serve

Reminiscent of sweets from the Middle East, this moist cake makes a memorable end to a meal.

By The GH Kitchen TeamPublished: 16 October 2012

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Ingredients

2 Tbsp. golden syrup
3 large oranges
225 g (8oz) unsalted butter, softened
225 g (8oz) caster sugar
3 medium eggs, lightly beaten
100 g (3 1/2oz) plain flour, sifted
75 g (3oz) polenta or semolina
1 1/2 tsp baking powder
Icing sugar, optional, to dust
Crème fraîche, to serve

Directions

1. Step 1
  Preheat oven to 170°C (150°C fan) mark 3. Line a 20.5cm (8in) springform tin with one piece of baking parchment, pushing it down into edges as much as possible. Measure golden syrup into the base of the lined tin.
2. Step 2
  With a small serrated knife, cut peel and pith off two oranges. Cut peeled oranges into 5mm (¼in) thick slices (cutting across segments). Discard any seeds. Arrange slices in base of tin, over syrup. Zest and juice remaining orange; set aside.
3. Step 3
  Put butter and caster sugar into a large bowl. Beat together using a electric whisk until pale and fluffy, about 3min. Gradually beat in eggs, then use a large metal spoon to fold in flour, polenta or semolina, baking powder and reserved zest and juice. Spoon mixture into tin and gently level surface. Bake for 40-45min until golden and a skewer inserted into centre comes out clean.
4. Step 4
  Leave cake to cool in tin for 10min, then unclip tin, put a large serving plate on top of tin and invert. Lift off tin; peel off paper. If you like, dust top of cake with icing sugar and caramelise with a blow torch. Serve in slices with crème fraîche.
  
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To store

Keep in an airtight container in the fridge for up to three days. Allow to come up to room temperature before serving.

Per Serving:

Calories: 374
Total carbs: 45 g
Sugars: 32 g
Total fat: 21 g
Saturated fat: 12 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time