Sticky marmalade cake topped with dark chocolate scrolls

Preheat the oven to 180°C. Grease a 24cm cake tin with butter and dust with flour.

Melt the marmalade, castor sugar and water together and boil until a thick syrup forms.

Thinly slice the oranges and dust them with a thin layer of castor sugar. Line the insides of the cake tin with the slices.

Partly fill a small pot with water and bring the water to a simmer. Set a bowl over the simmering water and whisk the egg yolks together with the sugar in the bowl until slightly foamy. Remove the bowl from the stove and add the lemon zest, flour and melted butter.

Beat the egg whites until soft peaks form and fold it into the mixture.

Fill the cake tin about three quarters full and bake in the oven until golden and a skewer comes out clean, about 40 minutes.

Remove the cake from the oven and drench with about 150ml of the marmalade syrup. Leave to cool and turn it out onto a wire rack. Serve with cream and dark chocolate scrolls.