Christmas spice marble cake

For the white mix:

1. Melt the butter with the oil and Cassonade brown sugar in a saucepan.

2. Combine the flour, baking powder, vanilla powder, fine salt and orange zest in a mixing bowl.

3. Add the room temperature eggs and mix again. Add the room temperature milk and stir until smooth and uniform.

4. Finish by pouring over the butter-oil-cassonade. Set aside in a bag.

For the spiced mix :

1. Melt the butter with the oil, Cassonade brown sugar and honey in a saucepan.
2. Combine the flours, baking powder, cocoa powder, gingerbread spices, liquorice powder and fine salt in a mixing bowl.
3. Add the eggs and mix again. Pour in the milk and stir until smooth and uniform.
4. Finish by pouring over the honey butter-oil-cassonade. Set aside in a bag.

To make the marmalade:

1. Cut the oranges into thin slices, then make a syrup by heating the water with the sugar, then leave to cool.
2. Put the thin slices in a saucepan with the syrup, and cover with a sheet of baking parchment containing a slight cut in the centre for a better result. Cook on a low heat for around 2.5 hours, or until it reaches 56°Brix. Finish by mixing in a blender.

3. Finally, for the liquorice ganache, make a traditional ganache by heating the whipping cream with the vanilla, aniseed liquorice concentrate and liquorice powder.

4. Place the chocolates together in a mixing bowl and pour half the warm cream over them. Mix with a spatula, then add the rest of the mixture and mix again. Blend with a hand blender, taking care not to trap too much air.

Assembly and finishing touches:

1. Pour the first layer of the white mix into a cake tin lined with greaseproof paper, then add a layer of the spiced mix. Repeat once more and finish with a final layer of white mix.

2. Make sure the tin is three-quarters full (around 600g), then place in a fan-assisted oven at 155°C for 50 to 60 minutes.

3. Remove from the oven immediately and pour the soak over the marble cake while still warm.

4. Spread the orange marmalade over the top and put in the freezer. Finish by decorating with the ganache using a piping nozzle and freeze again.

5. Place the cake on a rack over a bowl and glaze using a ladle. Drain the excess quickly and place on a dessert plate.

6. Leave to chill and finish by decorating with a few candied fruits, cinnamon sticks and other Christmas spices.