Line the base of a 20cm Cake tin with silicon or greaseproof paper and wipe sides with a little oil.
Oven 180 ºc
Cream together the butter and sugar until light and fluffy.
Whisk the eggs in a bowl and slowly add to the mixture.
Mix in all other cake ingredients
Pour the cake mixture into the tin.
Bake for approx. 50 mins until an inserted skewer comes out clean.
Leave cake in tin to cool.
Heat the juice of two clementines and sugar and bring to the boil, simmer for a few minutes to reduce and slightly thicken
Prick the cake making several holes with a skewer, pour over the clementine syrup. Allow to cool completely before removing from the tin.
Serve with a lovely dollop of greek yoghurt or crème fraiche flavoured with more juice, clementine or cranberry would be delicious.