180°C, Fan 160°C, 350°F, Gas 4

Cake

• Preheat the oven and line a 500g/1lb loaf tin with parchment paper.
• In a mixing bowl, combine the butter, sugar, eggs, flour, baking powder, and powdered almonds. Whisk until the mixture becomes light and fluffy.
• Stir in the dried cranberries and zest from the clementine. Using a palette knife, smooth the top of the batter after pouring it into the prepared loaf tin.
• A clean skewer should come out of the oven after 30 to 35 minutes of baking.

Syrup

• In the meantime, combine the juice and sugar in a small pot to create a syrup. Once the sugar has dissolved and the syrup has somewhat thickened, gently heat and whisk.
• Use a skewer to poke holes all over the cake while it’s still hot, then cover it with syrup so that the sponge is submerged in it.
• Let the cake cool on a wire rack within the tin.

Decorating and Icing

• After the cake cools, combine the icing sugar and clementine juice to create a viscous, pourable glaze. Adjust the sugar and juice proportions to get the desired consistency.
• Pour the frosting over the cake’s top, letting some drip over the sides. Sprinkle with the chopped cranberries and then the zest of the clementine.
• Before slicing the cake, let the frosting harden.