• 200g/7oz Dark Chocolate – we used Chocolate & Love – Chocolate with Orange bar 
  • 125g/4.4oz Unsalted Butter
  • 6 Eggs, Separated
  • 1/4 Cup Palmyra Blossom Nectar
  • 1 Cup Almond Flour 
  • Grated Rind of 1 Orange
  • 3 tablespoons of good quality Orange Marmalade 


  1. Preheat the oven to 180°C /350°F and grease a round cake tin.
  2. Melt the chocolate and butter together in a small saucepan over a low heat on the stovetop then set aside to cool.
  3. Whisk the egg yolks and Palmyra Blossom Nectar together in a large bowl until thick.
  4. Stir the cooled chocolate, almond flour and orange rind through the yolk mixture.
  5. In a separate bowl, beat the egg whites until thick, white and fluffy.
  6. Gently fold the beaten egg whites through the yolk/chocolate mixture and mix until well combined.
  7. Pour the cake batter into the prepared cake tin and place in the preheated oven.
  8. Cook for 35 to 45 minutes or until cooked through.

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