- 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)
- 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.