Clementine yoghurt cake

Put the whole clementines in a saucepan, cover with water, then bring to the boil and simmer for 35 minutes until the fruit is really tender. If the clementines won’t stay submerged, sit an old saucer or small lid on top of them to weigh them down. Drain the fruit, then whizz to a purée and leave to cool.

When the purée has cooled, heat the oven to 180C/fan 160C/gas 4, butter the bases of 3 x 20cm cake tins and line with baking paper.

Put the sugar and butter in a large bowl and beat until light and fluffy. Whisk in the eggs, then fold through the flour, polenta, baking powder, xanthum gum, yogurt, orange blossom water and 2 tbsp clementine juice with the cooled purée.

Divide between the tins and bake for 20-25 minutes, or until a skewer poked into the centre comes out clean. Transfer the cakes to wire racks and leave to cool completely.

For the buttercream put the egg whites and sugar into a large heatproof bowl set over a pan of simmering water and whisk gently until the sugar has dissolved and the mixture feels hot to the touch. Remove the bowl from the heat and using an electric mixer whisk on high for 7-10 minutes or until holding stiff glossy peaks and is at room temperature. While continuing to whisk, add the butter a little at a time. Once all the butter has been added the mixture should form a buttercream-like texture. Add the brandy and vanilla, and mix to combine.

To assemble the cake, put one of the cake layers onto a plate or cake stand and brush with the orange syrup. Top with a layer of buttercream, spreading into an even layer. Repeat with the second cake layer. Finish by adding the final layer of cake and spreading the remaining buttercream across the top and sides of the cake, spreading thinly so the cake peeks through.

Decorate with the candied orange. Kept covered, the cake will keep for 2-3 days.