Orange and cranberry torte

Method

1. Preheat the oven to 180°c/fan160°c/gas 4. Grease and line a 23cm springform cake tin. In a bowl, combine the ground almonds, 300g of the caster sugar, 2 tsp of the cinnamon and the baking powder. Make a well in the centre and add the eggs and sunflower oil, mixing together. Mix in the citrus zests and dried cranberries.
2. Spoon into the cake tin and bake for 50 minutes-1 hour or until a fine skewer inserted into the cake comes out clean.
3. Meanwhile, gently heat the citrus juices in a pan with the remaining sugar, cloves and remaining cinnamon until the sugar dissolves, then increase the heat to a simmer and cook for 3 minutes.
4. Remove the cake from the oven and pierce a few times with a skewer. Drizzle over the citrus syrup and leave for 1 hour to soak in. Transfer the cake to a wire rack and decorate with extra dried cranberries. Serve with pouring cream.