Eric Lanlard's orange upside down sponge recipe

• 200 g (7.1oz) Unsalted butter
• 200 g (7.1oz) Golden caster sugar
• 5 Eggs
• 200 g (7.1oz) Self raising flour
• 50 g (1.8oz) Golden syrup
• 4 Large oranges (if in season blood orange)
• 200 ml (7fl oz) Water

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.

butter, sugar, eggs, flour, golden syrup, oranges, water

Taken from www.lovefood.com/guide/recipes/12029/eric-lanlards-orange-upside-down-sponge (may not work)