Directions

1. If you haven't done so already, make the marmalade using the recipe here.

2. Preheat the oven to 180°C.

3. Add the cream cheese and butter to a bowl. Whisk until soft peaks form. We use an electric whisk.

4. Add the almond milk and eggs and mix again - don't have the whisk on a high setting!

5. Add the ground almonds, sweetener, coconut flour, lemon juice, vanilla extract and baking powder.

6. Mix everything together and then pour the cake batter into a lined 8" tin (spring-form is best).

7. Gently add the marmalade all over the top of the batter - you don't want this to sink too far into the cake mix.

8. Bake for around 35 minutes until golden and firm to touch.

9. Once cooked,  allow the cake to cool slightly in the tins before removing it and placing on a cooling rack.

10. Melt the chocolate and use a spoon to drizzle it on top of the cake - I don't like to completely cover it in chocolate because the marmalade topping looks too pretty!