2. Preheat the oven to 180C / 160C fan / gas mark 3. Grease a 20cm (8in) cake tin all over with a little oil and line the base with baking paper. 

 3. Cut the cooked clementines in half and remove any visible pips, then put the clementines, skin and all, into a food processor. Blitz to smoothie paste - this will make your whole kitchen smell unreal. 

 4. Next, crack the eggs into a large bowl. Measure in 150g (5 1/2 oz) of the sugar and whisk well (a hand whisk is fine here) until the mixture lightens in colour - this will take a couple of minutes - then whisk in the olive oil. Scrape in the clementine paste, whisk again to combine, then fold in the ground almonds and baking powder, along with a decent pinch of salt. 

 5. Pour the cake batter into the lined tin. Bake for 45-50 minutes until deeply golden and cooked through - prod a skewer or cocktail stick into the centre of the cake to check it’s done; it should come out clean with a few crumbs attached. 

 6. While the cake is baking, make the syrup. Measure the remaining 50g (1  3/4 oz) of sugar along with 3 tablespoons of water into a small saucepan. Put over a low heat and leave to cook gently until the sugar has dissolved. Once the sugar has dissolved, turn up the heat to medium, bubble away until you have a thick syrup, then take off the heat and squeeze in the juice of the remaining 2 clementines. Leave to cook. 

 7. Poke holes using the skewer or cocktail stick all across the top of the warm baked cake. Drizzle over the syrup, then leave the cake to cool completely in its tin. Once cool, transfer to a plate, dust over the icing sugar, cut into slices and serve the Greek yoghurt. 

 8. This cake will keep well for up to 3 days in an airtight container, though some even say it improves with age!

- 125g butter, at room temperature 

- 80g (1/3 cup) caster sugar 

- 1/4 teaspoon vanilla extract 

- 150g (1 cup) plain flour 

 Filling 

- 250g cream cheese, at room temperature 

- 3 tablespoons caster sugar 

- 1 egg 

- 1/2 teaspoon vanilla extract 

 Topping 

- 80g (1/3 cup) caster sugar 

- 1 teaspoon ground cinnamon 

- 2 apples, peeled 

- 3 tablespoons slivered almonds

 2. For the pastry base, cream the butter, sugar and vanilla extract together using an electric mixer, until light and fluffy. Add the flour and beat to combine and form a dough. Press the dough onto the base and 2.5 cm up the side of the prepared tin. 

 3. To make the filling, combine the cream cheese with the sugar and mix well together well. Add the egg and vanilla extract and mix well until combined. Pour this mixture into the pastry-lined tin. 

 4. For the topping, combine the sugar and cinnamon in a large bowl. Cut the apple into slices - not too thin - and add these to the cinnamon sugar. Toss well to coat all the slices, then arrange the apple slices on top of the pie, starting from the outer edge and working around in a circle, slightly overlapping the slices as you go. Sprinkle any leftover cinnamon and sugar over the top together with the almonds. 

 5. Bake for 10 minutes, then reduce the oven temperature to 190C and bake for another 25 minutes, or until the centre is set. Remove from the oven and allow to cool slightly on a wire rack. Serve warm straightaway or leave to cool completely before serving.