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1
Preheat the oven to 350u00b0F. Grease a 10 inch springform cake pan.
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2
To make the cake batter, place the lady fingers in a food processor and chop until finely crumbled. In a bowl, cream together the margarine and 3/4 cup sugar. Stir in the egg yolks, followed by the chocolate, lady finger crumbs, ground almonds and baking powder. Beat the egg whites and a pinch of salt in a separate bowl until stiff. Carefully fold a third of the egg whites into the cake mixture, then fold in the rest.
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3
Transfer the cake batter to the pan and smooth the top. Bake for 45-50 mins until risen and springy. Leave to cool in the pan on a wire rack.
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4
Meanwhile, to make the orange cream, mix the orange zest and 1 1/4 cups juice with 1/2 cup sugar and the orange liqueur. Mix 3-4 tbsp of the orange mixture into the gelatin to loosen it then back into the rest of the orange mix. Chill for 10-15 mins, until it begins to gel. In a bowl, beat the cream until stiff then fold into the orange mixture.
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5
To assemble, remove the cake from the pan and slice it in half horizontally. Place a cake ring around the bottom half. Spread it with the orange cream then place the upper half on top. Chill for 3 hours.
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6
Meanwhile, to make the glaze, gently heat the marmalade in a saucepan, stirring. Pour through a sieve and discard the solids. Remove the cake ring from the cake and arrange the orange slices on top. Brush with the marmalade glaze then leave to set for 20-30 mins before serving.
