Clementine & almond syrup cake

Serves eight to 10

For the chocolate icing (optional)

• 200g unsalted butter
• 380g caster sugar
• 4 clementines
• 1 lemon
• 280g ground almonds
• 5 medium free-range eggs
• 100g plain flour
• 0.125 tsp salt
• 0 Orange

• 90g unsalted butter
• 150g dark chocolate
• 0.5 tbsp honey
• 0.5 tbsp cognac

Step 1
Preheat the oven to 160C/325F/gas mark 3.

Step 2
Lightly grease a 24cm spring-form tin, and line the sides and base with baking parchment.

Step 3
Put the butter, 300g of the sugar (the remaining 80g is for the syrup) and citrus zest in a mixer bowl, and use a paddle attachment to combine.

Step 4
Add half the ground almonds and continue mixing to fold through.

Step 5
Add the eggs gradually, scraping the bottom and sides of the bowl as you go.

Step 6
Add the remaining almonds, flour and salt, and work until the mix is smooth.

Step 7
Spread the cake batter inside the tin and level with a palette knife.

Step 8
Bake for 50-60 minutes - a skewer should come out a little bit moist.

Step 9
When the cake is almost cooked, in a small pan bring to a boil the remaining sugar and citrus juices (the juices should add up to about 120ml; don't use more), then remove from the heat at once.

Step 10
Leave to cool down.

Step 11
Serve it as it is, garnished with orange strips, or store for up to three days in an airtight container.

Step 12
To make the icing, put the butter, chocolate and honey in a heatproof bowl and place over a saucepan of barely simmering water.

Step 13
Stir until all is melted, remove from the heat and stir in the cognac.

Step 14
Pour the icing over the cool cake, allowing it to dribble naturally down the sides without covering the cake completely.

Step 15
Let the icing set, then garnish with strips of orange zest at the centre.