Chocolate and Marmalade Christmas Cake

Heat the oven to 180°C (160°C in a fan oven), 375°F, gas 5. Brush the tin with margarine and dust with flour.

Beat the margarine with the sugar until pale. Add the eggs one at a time and beat until light and airy. Mix together the flour, baking powder, cinnamon and hazelnuts and gradually add to the egg mixture, alternating with the milk, until you have a spreadable mixture. Fold in the grated chocolate and spoon the mixture into the tin. Smooth the top flat and bake in the oven for around 1 hour.

Remove from the oven and leave to cool completely.

Warm the marmalade and press through a sieve. Slice through the cake twice, horizontally, and spread the bottom two layers each with a third of the marmalade. Put the cakes back together and spread the remaining marmalade over the top and sides.

Knead the fondant and roll out, on a surface dusted with icing sugar, to a thickness of approximately 3 mm, and twice as large as the cake. Transfer to the cake using the rolling pin, smooth flat and press into position. Cut off any extra at the edges.