Chocolate, olive oil & marmalade loaf

1 Preheat the oven to 190°C, gas mark 5. Put the kettle on. Grease and line a loaf tin with baking parchment. Sift the cocoa into a large mixing bowl or the bowl of a freestanding mixer and whisk in 140ml just-boiled water until smooth. Using electric beaters or the whisk attachment, whisk in the oil and vanilla extract. Add the sugar, salt, orange zest and eggs; whisk for 3 minutes, until smooth and light. Fold in the flour, ground almonds and baking powder, until just combined.

2 Spoon the marmalade into the lined loaf tin, spreading it out evenly, then top with the cake batter. Bake for 45-50 minutes, until just cooked through; a skewer should come out just clean (still a little moist) when inserted in the centre. Leave in the tin for 5 minutes, then transfer to a cooling rack. Carefully remove the paper, scraping any marmalade back onto the cake, and leave to cool. Serve still a little warm, almost like a pudding, or completely cooled as a cake, with chocolate shavings on top. Finish with a dollop of crème fraîche, if liked.