Slice of Red Berry Gateau

For the cake: heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 20cm|8" deep cake tin and line the base with non-stick baking paper.

Beat the butter and sugar in a mixing bowl until light and fluffy. Beat in the eggs and yolk, one at a time, followed by the orange juice and zest.

Sift in the flour and baking powder and gently fold into the mixture until blended.

Spoon half the mixture into the tin and scatter the cranberries on top. Carefully spread the remaining mixture on top. Bake for 50-60 minutes until cooked through - a skewer inserted into the centre should come out clean. Cool in the tin for 10 minutes, then place on a wire rack to cool completely.

For the topping: heat the cranberries, orange juice and sugar in a pan over a medium heat for about 3 minutes, until the cranberries have softened.

Mix together the cornflour and water and stir into the simmering cranberry mixture. Cook for 1-2 minutes until thick and transparent.