Ingredients

• 8 clementines
• 250g/9oz ground almonds
• 250g/9oz caster sugar
• 1 level tsp baking powder
• 1 lemon
• zest only
• 1 orange
• zest only
• 6 free-range eggs
• 2 slices orange (about 90g/3¼oz)
• ¼ cinnamon stick
• 1 star anise
• 3 cloves
• 150g/5½oz sugar
• 300ml/10fl oz red wine
• 100g/3½oz cranberries (frozen or fresh)
• 700ml/1¼ pint orange juice (or clementine juice)
• 400g/14oz sugar
• 500ml/18fl oz crème fraîche or thick Greek yoghurt
• 1 orange
• zest only
• 1 lemon
• zest only
• small handful shelled chopped pistachios (optional)

Directions

• Simmer the clementines in a large pan of water for an hour. Remove from the water and leave to cool. Chop the clementines and remove and discard any pips
• then chop and purée using a food processor or blender to a pulp.
• Grease a 23cm/9in round springform cake tin
• line the bottom with greaseproof paper and grease again.
• Preheat the oven to 160C/325F/Gas 3.
• Mix together all the dry ingredients including the zest in a mixing bowl.
• Add the eggs and mix until smooth. Add the orange pulp and mix again.
• Bake the cake for about 55 minutes
• or until a wooden skewer pierced into the middle comes out clean.
• For the spiced mulled wine syrup
• wrap the orange
• cinnamon
• star anise and cloves in a clean sheet of muslin. Put the sugar and wine into a pan with the muslin spices
• bring to the boil and simmer for 10 minutes. Carefully remove the muslin.
• Add the cranberries to the syrup and cook until softened. Remove from the heat and leave to cool.
• For the orange syrup glaze
• boil the orange juice and sugar in a pan to a thick syrup. Remove from the heat and leave to cool.
• Once the glaze is cool
• spread it onto the baked cake.
• To serve
• cut a wedge of the cake and place on a plate. Spoon on a quenelle of crème fraîche
• sprinkle with both zests and some pistachios
• if using. Spoon the mulled wine syrup around.