Today's recipe is one made with an ingredient I'd never noticed in the States. You may be able to get it there, but I've never seen it- (Someone let me know!) Golden Syrup. This cake is sticky and sweet. If I were making it again, I'd use a deeper cake tin as it seemed to overflow the one that I used.
Start by preheating the oven to 180C/355F.
Zest 2 oranges into the food processor. You might have noticed that I use this micrograter thing a lot. It's one of my favourite kitchen tools and makes zesting way easier than with one of those regular ones.
Grease your cake pan. Don't use a loose bottomed or springform tin or the syrup will leak out.
Slice the skin and pith away from 4 oranges. Then slice the oranges into fairly thick rounds. A serrated knife works best for this.
Drizzle 6 tbsps of golden syrup on the bottom of the cake pan.
Pick out the prettiest orange rounds and arrange them on the bottom of the pan.
Put the rest of the orange slices in the food processor with the zest and chop them finely.
Add to the food processor 200g of butter (14 tbsps or 7/8 cup),
200 g brown sugar (1 loosely packed cup),
200g (1 2/3 c) self raising flour and 100g (1 cup) ground almonds,
1 tbsp. baking powder,
and 4 eggs.
Mix it all together.
Spoon it into the cake pan.
Bake for 45-50 minutes until the cake is firm (as always, check to see if a knife comes out clean). You can see here that the cake is a bit uneven and overflowing the pan like I mentioned. Let the cake rest for about 5 minutes.
Flip the cake out of the pan onto a plate. MMMmmmm, sticky gooey goodness.
To serve you can drizzle with more syrup. Best warm.