- STEP 1
Beat the margerine and sugar together.
- STEP 2
Stir in the fruit rinds, cocoa and almonds.
- STEP 3
Gradually beat in the eggs and brandy with the flour.
- STEP 4
Spoon into a lined 18cm cake tin.
- STEP 5
Bake in the oven for 50 minutes until cooked through at 180 degrees celcius.
- STEP 6
Cool on a wire rack.
- STEP 7
Brush cake with marmalade.
- STEP 8
Mix the melted chocolate with margerine and water until smooth.
- STEP 9
Quickly swirl the mixture over the cake and allow to set.
- STEP 10
You can decorate with swirls of orange rind.