- 200g self-raising flour
- 175g caster sugar
- 175g salted butter or margarine
- 3 medium eggs
For the top
- 250g orange marmalade
- 200g 70 per cent dark chocolate, broken into pieces (or milk chocolate, if you prefer)
If you don't have a hand whisk or stand mixer, you can beat the ingredients by hand in a mixing bowl.
Preheat oven to 170°C (150°C fan/gas mark 5).
Place the flour, sugar, margarine and eggs into a bowl and whisk together until light and fluffy.
Tip the sponge mixture into a 20cm baking tray lined with parchment paper. Smooth out the surface with a spatula, then place into the preheated oven.
Bake for 20–25 minutes until risen and firm to the touch when pressed. Test it with a skewer – it should come out clean when inserted into the middle of the cake.
Remove from the oven and leave to cool.
Tip the marmalade into a bowl and whisk briefly with a fork to break it down and make it smooth, then pour over the top of the sponge. Place in the fridge to chill and set.
Melt the chocolate by placing it in a bowl over a pan of simmering water, stirring occasionally.
Remove the cake from the fridge and pour the melted chocolate over it, tipping the tray backwards and forwards to ensure the marmalade is evenly covered with the chocolate.
Leave to cool and set then remove from the tin by lifting the edges of the parchment paper. Cut into slices and serve.
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