By Fiona Cairns
The exotic flavour of star anise - a beautiful flower-shaped spice - permeates this lovely, moist cake. You can use lemongrass instead if you prefer for the syrup: split and slightly crush 2 stalks to bring out the flavour. You need to make the syrup a few hours in advance or, even better, the day before to allow the flavours to develop. Try this recipe with oranges if clementines are out of season.