Another one from Scandilicious Baking (Saltyard Books, 2012) by Signe Johansen. The chocolatey jaffa flavour is rather yummy!

200g spelt flour
50g ground almonds
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp sea salt
2 eggs, lightly beaten
250ml brown rice syrup
2 tbsp yoghurt
1 tsp vanilla extract
50g cocoa powder
2 tbsp espresso coffee
200g orange marmalade
juice and zest of 1 large orange
100g butter, melted
75 g dark chocolate, chopped (orange-flavoured if desired)

Preheat the oven to 180C. Line the bottom of a loaf tin with baking paper.

Mix the flour, almonds, baking powder, baking soda and salt together in a large bowl. Mix the eggs, sweetener, yoghurt and vanilla in a small bowl. Put the cocoa in a cup with 100ml boiling water and the coffee and mix well. Mix the marmalade with the orange juice and zest in another bowl.

Add the egg mixture, butter, cocoa-coffee and half the marmalade mixture to the dry ingredients and mix until smooth and fully combined. Mix in chocolate.

Pour into the tin and bake for 30-40 min until firm to the touch. Check halfway and rotate the tin. Insert a skewer into the centre of the cake; it should come out clean.

Allow to cool in the tin for 20 min then turn out onto a wire rack to cool completely. Place the cooled cake on your serving plate. Use a skewer to make lots of holes through the top of the cake, being careful no to go all the way down to the bottom. Pour  half the remaining marmalade mixture over the holes so the glaze seeps in. Drizzle the top of the cake with the rest of the marmalade glaze.