To make the cake

Cup of Yum
1. Do not preheat the oven. The cake goes into a cold oven to help with even rising. Line a 20cm/8" springform cake tin with parchment paper. Note: We only line the bottom of the cake tin and that seems to be sufficient. If you have a cake tin that tends to stick, line it entirely or use a non-stick spray/smidgen of butter.
2. In a large mixing bowl, add the 200g caster sugar, panko breadcrumbs, ground almonds, baking powder, zest from two oranges and zest from one lemon.
3. Stir the dry ingredients together. If the zest forms little clumps, break it up with your spoon/spatula as you combine the ingredients.
4. In a separate bowl, whisk together the eggs and oil by hand.
5. Add the oil and eggs to the dry ingredients and fold together. Ensure you get all the dry ingredients lurking at the bottom of the bowl too.
6. Pour the mixture into the prepared cake tin.
7. Place the cake tin into the cold oven and turn the oven on to 180℃/356℉/gas mark 4.
8. Bake for 45 minutes, or until a cake tester comes out clean and the cake is golden brown on top.
9. Let the cake cool in the tin for 10 minutes before removing the cake tin's collar.

To make the sauce

1. About 10 minutes before the cake is done baking, start the sauce.
2. Add all the ingredients for the sauce to a small saucepan.
3. Place the saucepan over medium heat and stir the sauce continuously to help the sugar melt. Once the mixture comes to a gentle simmer, let it simmer for an additional 3 minutes on low heat, stirring occasionally. When the sauce has thickened slightly and has a syrupy consistency, remove it from the heat.
4. After removing the collar from the cake tin, carefully transfer the cake to a plate. Take a toothpick or a thin sharp object and poke a few holes in the top of the cake.
5. Remove the cloves and star anise from the sauce. Pour the hot syrup over the cake, making sure to cover the entire surface, including the edges.
6. Allow the sauce to fully absorb into the cake and for the cake to cool before serving.
7. Decorate with chopped pistachios or sliced oranges if you wish. The cake also goes great with a scoop of crème fraîche, yoghurt or whipped cream.