(click on the text to highlight each stage):

1. Beat together the oil, yoghurt, marmalade, sugar and eggs in a large bowl.
2. Sift together the dry ingredients and stir into the cake mixture.
3. Spoon into a greased lined 15cm heart shaped or round deep cake tin.
4. Bake for 30-40 minutes 170°C/fan 160 °C/ gas mark 3.
5. Cool in the tin for 10 minutes then turn out on to a wire rack to become cold.
6. Bring the cream to the boil in a pan.
7. Add the chocolate and remove from the heat.
8. Stir until smooth and cool for 5 minutes.
9. Whisk the ganache until glossy and beginning to thicken.
10. Pour over the cake and spread with a palette knife over the sides.
11. Leave to set but don’t put the cake in the fridge or the ganache will become dull.
12. Decorate with strips of candied orange peel.