Ingredients

Serves 8-10 slices per cake
Prep/Cook Time: Approx 1 hour

• 4 large whole oranges, zested and peeled
• 6 large free range eggs
• 150 mls golden syrup
• 150g caster sugar
• 150g light brown sugar
• 300g room temperature butter
• 300g self raising flour, sifted
• 150g ground almonds
• 1.5 tsp baking powder, sifted
• Custard or whipped cream to serve

Method

1. Preheat the oven to 170oC and grease and line 2 x 20cm cake tins or with parchment paper.
2. Drizzle the bases liberally with the golden syrup.
3. Slice the peeled oranges and keep the zest separately.
4. Place 4 or 5 of the best orange slices around the tins on top of the golden syrup.
5. Chop the remaining slices up finely to add to the sponge batter later.
6. Place the butter, both sugars, orange zest and chopped oranges into a electric mixing bowl.
7. Beat until combined.
8. Slowly add the eggs on a slow speed.
9. When mixed fold in the flour, baking powder and ground almonds and mix until smooth.
10. Spoon the batter on top of the orange slices and spread lightly.
11. Bake for approximately 45 minutes or until a skewer comes out clean. Remove and allow to cool slightly on a rack.
12. Carefully turn out the cakes making sure they don't stick to the parchment.
13. At this stage you can place one of the cakes to the side and allow to cool completely.
14. This one you can double wrap in cling film and place in the freezer for up to 3 months.
15. When needed you can defrost at room temperature.
16. To serve, drizzle the cake with the remaining golden syrup, slice and serve with warm custard or whipped cream.