200g caster sugar
100g ground almonds
50g fresh white-colored breadcrumbs
2 teaspoon baking powder
4 eggs, beaten
175ml sunflower oil, plus extra for greasing
5 clementines, zested
For that syrup:
75g caster sugar
3 clementines, juiced
Method
1. Preheat the oven to 180C/160C fan/gas 4. Grease the edges of the 20cm cake tin with sunflower oil and line the bottom having a disc of baking parchment.
2. Put the sugar inside a bowl and blend along with the ground almonds, breadcrumbs and baking powder. Inside a separate bowl, whisk together the eggs, sunfloweroil and clementine zest.
3. Pour the wet ingredients in to the breadcrumb mixture and stir everything together until they're completely mixed, then tip the batter in to the prepared tin. Bake on the lower shelf within the oven for 40-50 minutes or until gently springy within the center, golden brown on the top along with a skewer placed in to the center from the cake arrives clean.
4. Because the cake cooks, peel two clementines and slice crossways into models about 5mm thick.
5. For that syrup: Put the caster sugar and clementine juice inside a saucepan and hang on the medium heat, stirring to dissolve the sugar.
6. Provide the boil and permit the mix to boil, without stirring it, for several minutes or until slightly syrupy. Remove in the heat and hang aside. Once the cake is cooked, remove it from the oven and allow it to sit within the tin for ten minutes.
7. Loosening round the edges utilizing a small, sharp knife, carefully take away the cake in the tin and transfer to some serving plate. Arrange the clementine slices outrageous, then reheat the syrup and pour it within the cake. Permit the cake to awesome completely before serving.