This cake is too easy to make, by melting the butter in the pan, there’s very little elbow grease required. It’s heavenly as we’ve listed here made with Seville Orange Marmalade, but swap this for Scarlett & Mustard Raspberry Conserve and it’s also a winner. Next time we’re going to try it with The Colonel’s Apricot Conserve. Yum!
If you’d prefer individual muffins instead of one cake, pop the mix into 12 muffin cases and bake for 25 minutes.
125g unsalted butter
100g dark chocolate, broken up
300g Seville Orange Marmalade
150g caster sugar
pinch of salt
2 large eggs
150g self-raising flour
plus additional butter and flour for the pan
Preheat your oven to 180°c, then butter and flour a 20cm Springform cake tin.
Put the butter in a pan and melt over a low heat, once melted take off the heat and add in the chocolate pieces and stir until smooth and melted.
Add in the Seville Orange Marmalade, sugar and salt and mix. Once combined (and no longer too warm), add in the beaten eggs and stir.
Gently stir in the flour a little at a time until thoroughly combined.
Pop in the tin and bake for 50 mins.
Icing would probably be a bit much on this cake, as it’s pretty rich, but a dusting of icing sugar is a great way to hide any cracks on the top. We popped some chocolate orange segments around the edge and a scattering of golden stars on top for a little final flourish.