MARMALADE CAKE

Boozy raisins, orange juice and marmalade, baked into a cake topped with sticky orange peel and melted dark chocolate

GLAZED ORANGE PEEL: 2 oranges, scrubbed 200g (1 cup) sugar 1 star anise CAKE: 125ml ( 1/2 cup) raisins 125ml ( 1/2 cup) orange liqueur or brandy 180g (11/ cups) cake flour

2 5ml (1 tsp) baking powder Pinch of salt 150g butter, softened 150g ( 3/4 cup) light brown sugar 100ml orange juice (from the oranges used for the glazed peel) 45ml (3 tbsp) orange marmalade 30ml (2 tbsp) finely grated orange zest 2 extra-large eggs 60g dark chocolate, melted Making the peel may seem a lot of effort but it finishes off the cake beautifully, so it is worth it. Using a sharp knife, remove the orange rind with the pith in wide strips. Place peel in pan, cover with cold water and bring to boil. Drain and repeat. Drain well, then cut the peel into thinner strips. Combine sugar with 500ml water and stir over medium heat until sugar has dissolved. Add the orange peel and star anise. Bring to boil, reduce heat to low (it can burn quite easily) and simmer until peel is soft and syrup thickened, about 30-40 minutes. Set aside to cool.

For the cake, preheat the oven to 180°C. Line the base of a 20cm springform pan with greaseproof paper and spray with cooking spray. Combine raisins and liqueur in small pot and bring to a gentle simmer. Remove and set aside to soak. Sift the flour, baking powder and salt together. In a separate bowl, cream the butter and sugar using an electric mixer, then beat in orange juice, marmalade and orange zest. Beat in eggs one at a time then add the sifted flour. Mix to blend. Beat in the liqueur from the raisins, then fold in the raisins. Pour into prepared pan and smooth the top. Bake for 45 minutes and cool in pan before turning out on a cooling rack. Arrange candied peel and a little of the syrup over the top of the cake and finish off with a drizzle of melted chocolate.