Dessert: serves 6. Total time: 1 hour
I rarely get around to baking a cake for tea, more often they make an appearance at the end of dinner, which allows for something altogether more decadent.


100g ground almonds
20g flaked almonds
200g caster sugar
40g white breadcrumbs
1.5 tsp baking powder, sifted
4 large eggs
200ml sunflower oil
finely grated zest of 1 lemon
80g cranberries


juice of 4 clementines
juice of 1 lemon
175g caster sugar

Heat the oven to 190C fan oven/200C or 400F electric oven/Gas 6. Mix the dry ingredients together in a large bowl. Beat in the eggs and the oil, then stir in the lemon zest, and fold in the cranberries. Pour the mixture into a greased 20cm cake tin with a removable base and bake for 35-40 minutes until the cake is golden and a skewer inserted into the centre comes out clean.

While the cake is baking, make the syrup. Place all the ingredients in a small saucepan, bring to the boil and simmer for three minutes. Once the cake is cooked, leave it to cool for a few minutes then remove the collar and slip it on to a deepish plate. Pierce holes in the top, spoon over half the syrup and leave it to cool. Serve with the remaining syrup spooned over.