Chocolate, orange & almond simnel cake Recipe

Preheat the oven to 180°C/350°F. Grease and line a 20cm round cake tin.

In a heatproof bowl, melt the dark chocolate over a pan of simmering water. Set aside to cool slightly.

In a separate bowl, cream together the softened butter and golden caster sugar until light and fluffy.

Gradually beat in the eggs, one at a time, until well combined. Stir in the melted chocolate.

Sift in the self-raising flour and gently fold into the mixture. Add the orange zest and ground almonds, and stir until just combined.

Pour half of the mixture into the prepared cake tin. Roll out the marzipan to fit the size of the tin and place on top of the cake mixture.

Add the remaining cake mixture on top of the marzipan layer and smooth the surface.

Bake in the preheated oven for 1 hour, or until a skewer inserted into the center of the cake comes out clean.

Allow the cake to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

Once cooled, dust with icing sugar and serve.