Butter a non-stick 28cm. springform tin and set aside. Preheat the oven to 180c.
In a large bowl, mix together the flour, cinnamon, ground cloves, ginger and cocoa. In a separate bowl, whisk the maple syrup, honey, sugar, buttermilk and vanilla. Gently but thoroughly combine the flour mixture and the syrup mixture.
Pour the batter into the prepared cake tin and bake at 170c. for 1 hour and 10 minutes, until the cake is "springy" when pressed gently in the centre. Remove the cake from the oven and cool thoroughly in the tin. When that cake is cold, remove it from the cake tin and set aside.
To make the glaze, melt the chocolate and butter, either in the microwave or in a bowl resting over a saucepan of simmering water. When melted, whisk in the orange juice thoroughly. Meanwhile, warm the marmalade and gently spread it over the surface of the cake. Allow to cool. When the chocolate mixture is smooth, carefully pour over the marmalade topped cake and spread to cover.
Cut the rind of the orange into fine strips or use a "zester". Heat the sugar and water together in a small saucepan and when liquid, add the orange strips and simmer for 5 minutes. Lift out the caramelised orange strips and allow to cool. (discard remaining syrup). Before serving, pile the caramelised orange strips in the centre of the cake.
|
