For the cake

1. Preheat the oven to 180C or 350F and butter a nine-inch springform pan.
2. Melt the chocolate and butter together either in the microwave or in a bowl over a pan of simmering water. Set aside to cool for a few minutes while you get on with the rest of your cake.
3. Add the eggs, sugar, and vanilla to a large mixing bowl and beat until the mixture has turned very pale and doubled in volume. This will take several minutes, s be patient.
4. If you’re using a stand mixer, you can use this time to combine the ground almonds, cinnamon, clove, and clementine zest in a small bowl. If you’re using a hand mixer, or god forbid, a whisk and your own tired arm, just do it after.
5. Get rid of your mixer and switch over to a rubber spatula to gently fold the ground almond mixer into your egg mixture. Next, gently fold in the butter and chocolate as well. Don’t worry if you have a few streaks.
6. Pour your batter into your waiting pan and bake for 35-40 minutes. You’ll have a crust on the top, but underneath it may still be a bit wiggly.
7. Allow the cake to cool completely.

For the glaze

1. Whisk together powdered sugar and clementine juice. You may need to slightly adjust the amount of powdered sugar depending on how juicy your fruit is. You’re looking for a relatively thin glaze.
2. Pour the glaze over your cake. You can tilt it a bit to coax the glaze into the edges or give it a nudge with the back of a spoon, but there’s no need to be too precise. Slice, eat, and dream of the sun.