This Sticky Orange Cake has a show-stopping look yet doesn’t require much effort. With soft and moist orange-flavored cake and caramelized oranges, every bite is deliciously fresh and fragrant. Enjoy this orange cake warm with a dollop of crème fraîche.
The recipe is simple. Start out by preparing an 8-inch springform pan for baking. I recommend lining the pan with parchment paper, then greasing the paper too. Pour the golden syrup into the base of the pan and add a layer of orange slices. Next, prepare the batter. Beat together the butter and sugar with a handheld mixer. Gradually beat in the eggs. Once you add the eggs, stir in the flour, polenta, baking powder, orange zest and juice. Spoon the batter over the oranges and bake the cake until deliciously golden. Once the cake is done, let it sit ten minutes in the pan, then invert the cake onto a serving platter. You can now use your blow torch to caramelize the orange tops. Sprinkle a little confectioners’ sugar on the orange slices and burn with a kitchen blow torch for a brûlée topping.
To make the Sticky Orange Cake, you will need the following ingredients:
Preheat the oven to 350 °F. Line an 8-inch springform pan with parchment paper. Push the parchment paper down into the edges as much as possible.
Pour 2 tablespoons of golden syrup into the base of the lined pan.
Use a small serrated knife to cut the peel and pith off two oranges. Slice the peeled oranges into ¼-inch thick rounds. Discard the seeds. Arrange the slices in the base of the pan over the syrup.
Zest and juice the remaining orange and set aside.
In a large bowl, beat together 8 ounces softened butter and 8 ounces sugar until pale and light, 3 minutes.
Gradually beat in 3 eggs.
Use a large spoon to fold in 3 ½ ounces flour, 3 ounces polenta or semolina, 1 ½ teaspoons baking powder, and the reserved orange zest and juice.
Spoon the batter into the pan and level the surface.
Bake the cake for 40-45 minutes in the preheated oven until golden and a skewer inserted into the center comes out clean.
Once baked, remove the cake from the oven and leave to cool in the pan for 10 minutes. Unlock the pan, put a large serving platter on top of the cake and invert. Lift the base off and peel off the parchment paper.
Dust the top of the cake with confectioners’ sugar and caramelize with a blow torch if you wish. Serve with crème fraîche and enjoy!
This Sticky Orange Cake looks fantastic and tastes fantastic too. Give this recipe a go, and be sure to come back and leave a note in the comments telling us what you think!
It's better than the lemon one! Thanks!
It's the best orange cake! Thanks for sharing the recipe.
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