Vegetarian recipe ideas
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Heat the oven to 180C/ fan 160C/gas 4. Butter, flour and line the base of a 23cm springform cake tin with baking parchment.
Melt the chocolate and butter in a heatproof bowl over a pan of simmering water. Stir.
Whisk the egg yolks with the sugar until pale and very thick. Mix in the melted chocolate and butter. Stir in the almonds.
Whisk the egg whites and lemon juice until they hold a stiff peak. Stir a large spoonful into the chocolate to loosen the mixture then fold in the rest. Spoon into the tin and bake for about 1 hour until the cake has formed a crust and a skewer comes out with cooked-looking crumbs. Cool in the tin.
Melt the jam, sieve and use to brush the top and sides of the cake. Roll the marzipan out into a large, thin circle. Lay over the cake, covering the top and sides. Smooth and trim off any excess. Brush with jam.
Melt the chocolate, butter and cream together. Stir until smooth. Set aside to cool and thicken. Spoon the icing on the top of the cake and use a palette knife to smooth it down over the sides. Leave to set.