The combination of orange marmalade, chocolate and nuts is astonishingly good. This gluten-free, dairy-free cake is made with oil instead of butter, which helps to keep it super moist.

Serves 12

175g quality dark chocolate (dairy-free)

150ml grape seed oil

2/3 cup orange marmalade

175g nuts (walnuts, almonds, or pecans), finely ground in a food processor

5 large eggs, separated

3/4 fine raw sugar

1 tbsp cocoa powder, to dust

1 Preheat oven to 190°C. Grease a 23cm springform cake tin and line base with baking paper, cut to fit. Melt chocolate and oil together in a bowl set over a saucepan one quarter full of simmering water. Stir until smooth. Stir in marmalade to combine. Stir in ground pecans.

2 In another bowl, whisk egg yolks and sugar together until thick and creamy. Fold this mixture into the chocolate mixture.

3 In a separate, clean bowl, whisk egg whites until stiff peaks form. Fold egg whites into chocolate mixture in three stages, so you don’t knock out the air.

4 Spread mixture into prepared tin. Bake for 20 minutes, then reduce oven temperature to 170°C and bake for 40 minutes more, or until a skewer inserted in the centre comes out clean.

5 Remove to cool in the tin. Once cold, remove from tin. Dust with cocoa and slice thinly, to serve.