mixing bowl, parchment paper, 500g/1lb loaf tin, palette knife, whisk, skewer and saucepan

Cake
175g unsalted butter, softened
150g caster sugar
3 eggs
150g FREEE Self Raising White Flour
1 tsp FREEE Baking Powder
25g ground almonds
5 clementines, zested
90g dried cranberries

Syrup
5 clementines, juiced
25g caster sugar

Icing
3 tbsp icing sugar, sifted
1½ tbsp fresh clementine juice

Decoration
1 clementine, zested
10g dried cranberries, finely chopped

180°C, Fan 160°C, 350°F, Gas 4

Cake

1. Line a 500g/1lb loaf tin with parchment paper and pre-heat the oven.
2. Put the butter, sugar, eggs, flour, baking powder and ground almonds in a mixing bowl and whisk until light and fluffy.
3. Add the clementine zest and dried cranberries and mix thoroughly. Pour the batter into the prepared loaf tin and smooth the top with a palette knife.
4. Bake for 30–35 minutes, or until a skewer comes out clean.

Syrup

1. Meanwhile, make a syrup by pouring the juice and sugar into a small saucepan. Gently heat and stir until the sugar has dissolved and the syrup has thickened slightly.
2. While the cake is still hot, pierce it all over with a skewer, then pour the syrup all over so it soaks into the sponge.
3. Allow the cake to cool in the tin on a wire rack.

Icing and Decoration

1. Once the cake is cold, mix the clementine juice with the icing sugar to make a thick, pourable icing. Add more or less sugar and juice as needed to achieve the right texture.
2. Drizzle the icing over the top of the cake, allowing some to run over the sides. Scatter over the chopped cranberries, followed by the clementine zest.
3. Allow the icing to set before cutting the cake.