This has been a great hit when I included it as part of my vegetarian menu this month!  It is not a deep cake but packs some serious flavour, combining the bitterness of the marmalade with the rich chocolate.

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2 eggs

4 oz (110g) caster sugar

4½ oz (125g) butter

Bag (100g) plain chocolate drops

5 oz (150g) self raising flour

1 jar (340g) marmalade

 

 Oven: Esse 180, half past the hour on thermodial, Aga baking oven, 180C, 375F, Gas 4

 

Prepare in advance: Will keep in a tin for two or three days

 

Freeze: Yes

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Line an 8”/20cm deep cake tin with Bake-o-Glide. If possible, set the butter beside the cooker to soften for half an hour before making the cake.

 

Put a couple of spoonsful of the marmalade into a bowl and set on the back of the cooker to melt for the topping.

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Set the chocolate in a large bowl on the back of the cooker to melt.

 

Add the rest of the ingredients to the melted chocolate, mix well and pour into the prepared tin and bake.

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Baking temperature oven: Set the grid shelf onto the floor of the oven and put the cake tin onto it.  Bake for about 40 minutes until golden brown and risen.

 

Roasting temperature oven: Set the cake tin into the big roasting tin and hang this from the lowest runners in the roasting oven.  Slide the cold plain shelf onto the 2nd runners above and bake for about 35 minutes.

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Take the cooked cake from the oven and allow to cool in the tin for 5 minutes before turning out onto a cooling rack.  Pour the melted marmalade over the top for a shiny topping.

 

Serve in slices.