Orange & almond cake with mascarpone chantilly

Heat the oven to 190C/170C fan/gas 5. Oil and line a 23cm springform tin with baking parchment. In a large bowl, whisk the sugar and vegetable oil until combined. Add the eggs one at a time, whisking well after each addition. Add the orange zest and milk and whisk again. Fold in the flour, almonds, baking powder, bicarb and ½ tsp salt until just combined, then add the chopped almonds and fold in. Pour the batter into the prepared tin and bake for 40-45 mins, or until a skewer inserted into the centre comes out clean. Leave to stand for 5 mins before removing from the tin and transferring to a rack to cool completely.

While the cake cools, tip the flaked almonds onto a baking tray and bake for 4-5 mins, or until golden-brown. Remove and set aside for later.

To make the mascarpone chantilly, put the mascarpone, sugar and orange liqueur or juice in a large bowl and beat to combine. Once the mascarpone has slackened, add the cream and whisk to soft peaks.

To assemble, brush the cake with the marmalade – warm it in the microwave for 10 seconds to loosen it if needed. Top with the toasted flaked almonds and mixed peel. Dust with icing sugar and serve with the mascarpone chantilly.