Preheat the oven to 180°C/gas mark 4. Grease the 20cm-diameter springform cake tin.
Put the cranberries in a non-stick pan with the orange juice and zest, and mix well. Cook them for about 3-4 minutes, until the cranberries pop.
Put the just-cooked cranberries into the prepared cake tin. Sprinkle with half the sugar and the pecans, and mix well.
In a bowl, beat the remaining sugar with the egg until well mixed.
Add the flour and melted butter to make a smooth batter. Pour this over the cranberries in the tin and bake for 40-45 minutes.
To make the toffee sauce, heat the sugar, butter and cream together until the sugar has dissolved and the sauce is bubbling.
Take off the heat and serve warm.