Eric Lanlard's orange upside down sponge recipe – a delicious recipe with butter, sugar, Eggs, flour, Golden syrup, oranges. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Heat the oven to 180C.
2
In a small saucepan bring to the boil 200ml of water and 200grams of sugar.
3
Slice the oranges in thin slices keeping the peel on, place in the syrup and allow to simmer for 10minutes.
4
Line a shallow 22cm spring-form cake tin with paper and grease it.
5
Cream the butter and sugar together until light and fluffy.
6
Beat in the eggs and then fold in the flour.
7
Place the drained slices of oranges into the base of the tin.
8
Add the golden syrup, then spoon the cake mixture on top.
9
Bake for roughly 30 to 35 minutes or until the cake is cooked thru, prick with a knife or skewer and if it comes out clean it's ready.
10
Cool the cake in the tin, turn out and remove the paper.
11
Use the poaching syrup to serve.
960
kcal
Calories
54
g
Fat
102
g
Carbs
23
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 200 g (7.1oz) Unsalted butter, 200 g (7.1oz) Golden caster sugar, 5 Eggs, 200 g (7.1oz) Self raising flour, and more.
Yes, Eric Lanlard's orange upside down sponge recipe falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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