|Candied oranges/Just the peel diced||90 Gram, diced (3 1/4 Oz)|
|Grand marnier||4 Tablespoon|
|Unsalted butter||175 Gram (6 Oz)|
|Caster sugar||175 Gram (6 Oz Caster Sugar)|
|Plain flour||175 Gram (6 Oz Plain Flour)|
|Baking powder||1 Teaspoon|
|Unsweetened cocoa powder||3 1⁄2 Tablespoon|
Preheat the oven to 200°C (400°F), Gas Mark 6.
Butter and flour an 18-cm/7-inch cake tin.
Place the pieces of candied orange in a bowl and pour over 2 tablespoons of the Grand Marnier.
Set aside and leave to soak.
Process the butter, sugar, eggs, flour and baking powder in an electric mixer until you obtain a smooth, pliable mixture.
Add the candied oranges and process for another 5 seconds.
Divide the mixture in half, add the cocoa to one half and mix well.
Put alternate, irregular layers of the two cake mixtures into the tin to create a marbled effect.
Bake in the preheated oven for 10 minutes and then reduce to 180°C (350°F), gas mark 4, for 45-50 minutes.
Check that the cake is cooked by inserting the blade of a knife into the centre.
When it comes out dry, remove the cake from the oven.
Turn out onto a wire rack, place a plate underneath the rack to catch the drips, and drizzle the cake with the rest of the Grand Marnier.
Leave to cool completely.