Preheat your oven to 180C. Grease a 23cm square baking tin or a loaf tin and line with baking paper.?
Cream together the butter, clementine zest and sugar until the mixture is thick and creamy, 3-4 minutes. ?
Add in the eggs, one at a time, mixing well in between each addition, and then gently fold in the flour and yoghurt until the mixture is just incorporated.?
Pour the batter into the tin and bake for 30-35 minutes, or until golden and a skewer inserted into the centre comes out clean.
Remove from the oven, prick holes in the top and allow to cool for a few minutes while you make the syrup.?
To make the syrup
Simmer the ingredients in a small saucepan until the sugar or honey have dissolved, and then bring to the boil for 3 minutes without stirring.
Allow to cool slightly then pour over the cooled cake and serve.Recipe reprinted with permission of Sarah Graham.