175ml sunflower oil, plus extra for greasing
275g caster sugar
100g ground almonds
2 tsp baking powder
50g fresh white breadcrumbs
4 eggs, beaten
finely grated zest 5 clementines, juice of 3
Heat oven to 180C/160C fan/gas 4. Grease the sides of a loose-bottomed 20cm round cake tin with oil and line the base with a disc of baking parchment. (It’s a good idea to place a baking sheet under the tin before cooking this cake, or line the bottom of the oven with a sheet of foil, in case there are any leaks.)
Put 200g of the sugar, the almonds, baking powder and breadcrumbs in a bowl and mix to combine. In a separate bowl, whisk together the eggs, sunflower oil and clementine zest.
Pour the wet ingredients into the breadcrumb mixture and stir until thoroughly mixed. Tip the batter into the prepared tin, then bake on a low shelf for 40-45 mins or until lightly springy in the centre, golden brown on top and a skewer inserted into the centre comes out clean. If the cake becomes too brown during cooking, cover the top loosely with foil.
Meanwhile, remove the pith from the 2 unjuiced clementines and slice crossways into rounds about 5mm thick. To make the syrup, put the remaining caster sugar and clementine juice in a pan and stir over a medium heat until the sugar is dissolved. Bring to the boil and allow the mixture to boil, without stirring, for 3 mins or until slightly syrupy. Remove from the heat and set aside.
Cool the cake on a wire rack for 10 mins. Using a small sharp knife, loosen the cake around the edges and carefully remove from the tin. Transfer to a serving plate. Arrange the clementine slices over the top, then pour over the warm syrup. Do this gradually so the syrup has a chance to soak in. Leave until completely cold before slicing.