Sticky Orange Sponge Cake - cooking recipe

Ingredients

4 medium oranges
6 tablespoons golden syrup
7 ounces butter, at room temperature
7 ounces brown sugar
7 ounces self-raising flour
1 teaspoon baking powder
4 ounces ground almonds
4 eggs

Preparation

Heat the oven to 350 degrees F and grease a 10\" or 11\" cake tin.
Finely grate the zest from two of the oranges into a large bowl.
Cut the peel and pith from all of the oranges with a serrated knife, and slice quite thickly.
Drizzle the golden syrup on the bottom of the cake tin.
Arrange the best orange slices on top of the syrup and finely chop any that don't fit.
Put all of the remaining ingredients into the bowl with the orange 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.
Bake for 45 to 50 minutes until firm when pressed.
Allow to settle for 5 minutes before turning out.
Drizzle with additional golden syrup if you like and serve with custard or ice cream.