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1
With the Oranges, you will need ~ 2 peeled and thinly sliced, 2 chopped and 1 juiced.
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2
Preheat the oven to 180C (350F/Gas 4).
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3
Butter a 20 cm (8 inch) round cake tin and line with baking paper.
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4
Lay the orange slices over the base of the tin.
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5
Place the chopped oranges in a pan of water and bring to the boil.
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6
Cook for 20 minutes, then drain.
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7
Transfer to a blender (or use a hand blender) and blend until almost smooth.
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8
In a bowl, cream the butter and 180 g (6 1/4 oz) of the sugar until light and fluffy.
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9
Add the eggs, one at a time, combining well between each addition.
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10
Mix in the blended oranges, then fold in two-thirds of the ground cloves, followed by the baking powder, flour, polenta and ground almonds.
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11
Pour the mixture into the cake tin and bake for 1 hour, or until a skewer inserted into the middle of the cake comes out clean.
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12
Allow the cake to cool in its tin for 10 minutes, then turn out onto a plate.
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13
To make the clove and orange caramel, heat the rest of the sugar and the orange juice in a heavy-based pan, until the sugar has dissolved and the liquid has thickened.
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14
When it turns to golden brown, immediately take it off the heat and stir in the remaining ground cloves.
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15
Add a splash of water if the caramel is too thick to drizzle it should be the consistency of honey.
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16
Drizzle the syrup all over the cake and serve with a dollop of creme fraiche or yoghurt.
