Clementine Cakes

1. Preheat the oven to 325ºF.
2. Using a medium mixing bowl and electric mixer, whisk the eggs and superfine sugar for 8 minutes. Sift the flour and fold in. Fold in the butter, almond meal, clementine juice and zest and cinnamon. Keep folding until fully combined.
3. Butter 12 small muffin basins. Sprinkle 1/2 teaspoon of brown sugar into each basin. Place a thin clementine round (minus the rind) into each basin.
4. Divide the mixture among the basins until 2/3 full. Place on a baking sheet in the oven for 30 minutes, or until a skewer inserted in the centre comes out clean.
5. Meanwhile, start on the syrup. Put the clementine juice, superfine sugar and maple syrup in a small saucepan over medium heat until the sugar dissolves. Increase the heat and bring to a boil until the consistency is a thick syrup.
6. Remove the cakes from the oven and let cool for 5 minutes. Turn out onto a wire rack. Drizzle the tops of each cake with some of the syrup and let it soak in for a few minutes.
7. Makes 12 small cakes.