Cranberry, fresh ginger and clementine cake with mulled wine syllabub

I made this cake with a punnet of fresh cranberries intended for cranberry sauce to go with our Christmas turkey, that we forgot to make on the day. It's back to work and school tomorrow so we had a final movie night in front of the fire, and ate it while the cake was still warm. The cranberries are quite tart even when cooked, but balanced perfectly when paired with the sweetened cream of this mulled wine syllabub (made with a syrup from the poaching liquid I'd used for our Christmas poached pears).

Ingredients

For the cake

6 oz butter
6 oz demerara sugar
1 heaped tbsp fresh ginger, grated or finely chopped
Zest and juice of 1 clementine
3 eggs
6 oz (gluten free) self-raising flour (plus 1 tbsp for flouring the cranberries)
1 tsp (gluten free) baking powder
10 oz fresh cranberries

For the syllabub

6 fl. oz mulled wine

3 oz caster sugar

6 fl. oz double cream

Method

To make the cake

1. Preheat the oven to 180°C and grease and line the base and sides of a 24cm round cake tin.
2. In a large mixing bowl, beat the butter, sugar, fresh ginger, clementine zest and juice until pale and creamy.
3. Add the eggs and beat well.
4. Sift in the flour and baking powder and fold together until well combined.
5. Pour into the prepared cake tin, spreading it level.
6. Rinse the cranberries and place in a clean bowl, sprinkle over a spoonful of flour and stir to coat them well. 
7. Sprinkle the cranberries evenly over the top of the cake batter, pressing down with the back of a rubber spatula until they are all just about submerged.
8. Bake for 30 minutes until risen and a cake tester comes out clean.
9. Cool for 10 minutes in the tin, then turn out onto a wire rack to cool completely.

To make the syllabub

1. In a small saucepan, combine the mulled wine and sugar and heat until almost boiling, then turn the heat down and leave to simmer for 10 mins or until reduced by half. Set aside to cool completely.
2. Once cooled, beat the cream together with the mulled wine syrup until it becomes soft peaks.  Leave to chill in the fridge until the ready to serve.