Cranberry, clementine and almond cake

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.

Cake

Syrup

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.