Today Lawrence Keogh bakes a delicious flourless St Clement’s cake with mulled wine syrup and cranberries on Christmas Kitchen with James Martin.

Lawrence Keogh is the head chef at The Wolseley in London. He has been in the restaurant trade for more than 20 years and has cooked for a number of dignitaries and royals, including the Queen Mother, Margaret Thatcher and the late King Hussein of Jordan. Lawrence produced a recipe book called Food For Life, from which all proceeds went to the National Kidney Foundation.

For his cake, Lawrence’s ingredients includes:

8 clementine’s, ground almonds, 250g caster sugar, baking powder, lemon zest,  orange zest and 6 free-range eggs.

For his spiced mulled wine syrup, Lawrence used: 2 slices orange, cinnamon stick, a star anise,  cloves, sugar,  red wine and cranberries.

He then bakes it in the oven at 160c for 55 minutes.

To make his cake, Lawrence cooks the clementines in water for an hour before mixing it together with all the cake ingredients including the zests in a mixing bowl.

For the spiced mulled wine syrup, Lawrence wraps the orange, cinnamon, star anise and cloves in a clean sheet of muslin. He puts the sugar and wine into a pan with the muslin spices and brought to the boil and simmered for 10 minutes.

He then adds the cranberries to the syrup and cooked until softened before removing from the heat and left to cool.