Preheat the oven to 180°C/160°C fan. Line the tin with baking paper

Heat the marmalade and pass through a sieve, retaining the marmalade and shred separately. Set aside.

Or

To make in a stand mixer, cream the butter, orange zest and caster sugar together. Add in the eggs and beat with the paddle attachment until combined. Scrape down the sides of the bowl. Next, stir through the ground nuts and baking powder. Finally, fold through the ricotta and salt, along with the marmalade shred and chocolate chips.

Pour into the cake tin, smooth the top and bake for 50 minutes until springy to touch and very deep golden. Leave to cool in the tin for at least 10 minutes before adding the glaze.

To make the glaze, heat the strained marmalade with the orange juice and sugar in a saucepan. Bubble for 1 minute, then leave to thicken, until it can coat the back of a spoon, at about 30°C.

Pour the glaze over the still-warm cake and leave to completely cool in the tin for 1–2 hours. You can put it into the fridge to help the top set. This cake lasts in the fridge for 3-4 days.