This is how I did it:
- Melted 125g unsalted butter in a large pan.
- When butter nearly melted, I turned off the heat and added 100g 85% dark chocolate and left to melt for a few minutes.
- Stirred until all incorporated and smooth.
- Added 3 large tbsp of my mother's marmalade, having first cut up all the big bits into smaller ones.
- Beat in 2 duck eggs and a pinch of rock salt.
- Sifted in 150g flour (120g wholemeal spelt, 30g quinoa), 1 tsp baking powder and stirred.
- Finally stirred in 1 tbsp Greek yogurt.
- Spooned into a 22cm cake mould, levelled the top and baked for 35 mins at 180C
- Left to cool for a couple of minutes then turned out on to a wire rack to cool completely.
- Melted 100g of 70% dark chocolate with 20g unsalted butter and 1 heaped tbsp of marmalade (chunky bits removed) together over a pan of hot water.
- Stirred together then spread over the top of the cake.
- Decorated with orange and lemon flavoured sweets (shredded orange would have been a much better decoration and more in keeping with the 100% organic ingredients, but I had no oranges to hand).
I'm also entering this into this month's Forever Nigella started by Sarah of Maison Cupcake, but this month hosted by Mardi at Eat, Live, Travel, Write. To tie in with the Royal Wedding and any resulting street parties, the theme is party food. Well surely cake is for sharing and any cake is good for a party.