For the Cake
2 eggs, separated
25g/1oz golden caster sugar
75g/2 1/2oz self-raising flour
1 tsp baking powder
1 tbsp finely grated orange zest
juice of 1 oranges
Apricot Jam
40g Dark Chocolate
3 tsp greek yogurt
Orange Jelly
1. Preheat the oven to 190°C/Gas 5. Line a loaf cake tin with non-stick baking parchment.
2. Place the egg yolks, caster sugar, sweetener, self-raising flour, baking powder and orange zest and juice in a bowl and whisk until thick and pale.
3. In a separate bowl, whisk the egg whites until softly peaked then fold them into the egg yolk mixture. Spoon this mixture into the prepared cake tin and cook in the oven for 25-30 minutes or until the cake is risen and firm to the touch. Leave to cool.
4. Cover the loaf tin with cling filn
5. Make up the jelly with 1/2 pint liquid and leave to cool in the loaf tin
6. Cut the cake in half; spread thinly with apricot jam and place the jelly in the middle
7. Melt the chocolate and mix with the yogurt; spread on the orange slice
