Cooks In1 hour 20 minutes plus chilling time
Nutrition per serving
Of an adult's reference intake
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- 220 g unsalted butter (at room temperature) , plus extra for greasing
- 300 g golden marzipan
- 100 ml single cream
- 225 g sugar
- 10 large free-range eggs
- ? tablespoon vanilla extract
- 1 orange
- 150 g self-raising flour
- 100 g cornflour
- 300 g thin-cut marmalade
- 200 g dark chocolate (70%)
- 50 ml spiced run , such as Sailor Jerry
- 25 g toasted flaked almonds
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Tap For Ingredients
- Preheat the grill to medium-high, and grease and line the base of a 23cm springform cake tin.
- Roughly chop and place the marzipan and a little of the cream in the bowl of a standing mixer and beat using the paddle attachment until you have a thick paste. Gradually add the rest of the cream and continue to beat until you have a pale paste.
- Add 170g of the butter and beat until completely incorporated. Next add the sugar and beat again until the mixture is pale and creamy.
- Finally, separate and beat in the egg yolks one at a time (save the whites), then the vanilla extract. Finely grate in the orange zest.
- Sift the self-raising flour and cornflour into a bowl, mix together, then, using a large metal spoon, gradually fold into the cake batter.
- Whisk the egg whites to firm peaks, then fold into the batter with the large metal spoon, being careful not to knock out too much of the air.
- Spoon the marmalade into a small pan and melt over a low heat, add a splash of water if needed to loosen, and keep warm.
- Now to assemble the cake: using a ladle as your measure, spoon just enough batter into the cake tin to cover the base – you’ll probably need to fill the ladle to about two-thirds.
- Use a pastry brush to spread the mixture evenly over the base of the tin, so it just covers the surface, then cook under the grill for 4 minutes, or until set and golden all over.
- Ladle another thin layer of batter on top, and return to the grill. Once golden, brush a thin layer of the softened marmalade over the cake – you want just enough for a thin glaze.
- Continue layering and grilling, glazing with marmalade every second or third layer, until the batter is used up – you should get 15 to 18 layers.
- Brush the top of the cake with a good layer of marmalade, then run a knife around the outside of the cake. Leave to cool, then cover with clingfilm and chill for a few hours, or overnight, to set.
- A couple of hours before you’re ready to serve, break the chocolate into pieces and melt with the remaining 50g butter in a heatproof bowl set over a small saucepan of simmering water. Once completely melted and glossy, stir through the rum, then set it aside for 10 minutes to cool.
- Remove the cake from the tin and set it on a serving plate. Pour on the chocolate sauce and use a spatula to spread it evenly over the top, letting it drizzle down the sides.
- Leave it to set slightly, then garnish with the toasted flaked almonds, before leaving it to cool completely. Serve with a big mug of tea or a festive sherry. This cake keeps really well in a tin for up to 2 days (not that it’ll be around that long!).
You’ll need a pastry brush to create the layers, and the exact time each layer needs to cook depends on the strength of your grill, but you’re aiming for a deep all-over golden colour.