Clementine cake

Ingredients:

■ Zest of 1 clementine

■ 1 cupful of clementine juice

■ 1 tbsp lemon juice

■ 3 large eggs

■ 1 ½ tsp baking powder

■ 1 cup caster sugar

■ 2 cups plain flour

■ 1 tsp salt

■ ½ cup granulated sugar

■ ½ tsp vanilla extract

■ ½ cup rapeseed or sunflower oil

■ 1 cup plain yoghurt

Method:

■ Preheat the oven to 180°C. Grease and line a loaf tin. ■ In a large jug, combine the plain yoghurt, rapeseed/sunflower oil, eggs, clementine zest and vanilla extract. Then whisk until well combined.

■ In a large bowl sift together the baking powder and plain flour. Stir in the caster sugar and then pour in the wet mixture. Beat until it is all combined and pour the cake batter into the prepared loaf tin.

■ Bake in a preheated oven for about 25-30 minutes or until an inserted skewer comes out clean.

■ Meanwhile, make the syrup by heating together the granulated sugar, lemon juice and the clementine juice. Bring it to a simmer and let it cook until you get the consistency of maple syrup.

■ Drizzle over the cooked cake and allow to cool completely before serving with a cup of tea.