Method:

1. Preheat the oven to 180ºC Fan. Butter the sides and base of a loose bottomed deep 8”/23cm cake tin. Line the base with a circle of greaseproof paper.  
2. In a large bowl or using a free standing mixer, beat together the butter, 250g of the sugar, the vanilla pod and the zest from one clementine. Beat until light and fluffy. Reserve the clementine for slicing later.
3. Turn the mixer down to slow speed and gradually add the beaten egg until all combined. Sift together flour and baking powder then add to the mixer with the ground almonds. Finally, fold the yoghurt into the cake batter.
4. In a small bowl mix together the 50g of sugar with the zest of the second clementine and chopped rosemary. Use the back of a spoon to grind the ingredients together to make the infused sugar. Again, put the zested clementine to one side with the first one.
5. Sprinkle the clementine and rosemary sugar mixture over the base of the cake tin until evenly covered. Using a sharp knife, slice the two zested clementines into thin slices and place 4 or 5 slices on top of the sugar mixture on the base of the tin leaving ample gaps between the slices. You may need to slice a few into halves to fit neatly to the edge. Scatter 150g of the cranberries into the gaps around the clementine slices so that the base is covered with cranberries and clementine slices.
6. Spoon the cake batter on top of the Blood Orange and cranberry base, filling the tin.
7. Bake in the middle of the preheated oven for between 45 – 60 minutes or when a cake skewer inserted into the middle of the cake comes out clean.
8. Remove from the oven and allow the cake to cool in the tin for 10 minutes before carefully turning out onto a cooling rack.

Icing Method

1. Use the juice of half the other blood orange and add it to the icing sugar and natural yoghurt.
2. Mix until combined and silky.
3. Set aside till your cake is ready.