For the Cake:

150g chopped dark chocolate

150g soft butter

6 large eggs

250g white sugar

1 tsp vanilla extract

100g ground almonds

1 tsp ground cinnamon

1 pinch of ground cloves

zest of 1 medium orange

4 tsp instant espresso powder

For the Topping:

juice of 1 medium orange

15g butter

1 tbsp caster sugar

1/2 tsp ground cinnamon

50g flaked almonds

40g pistachio nuts, shelled, roughly chopped

70g flaked almonds

2 tsp icing sugar

1. Bring all ingredients to room temperature.

2. Preheat the oven to 180°C/160°C Fan. Butter the sides and line the bottom of a 23cm springform tin.

3. Melt the chocolate and butter together in a heatproof bowl suspended over a pan of simmering water, set aside and cool slightly.

4. Using an electric mixer, whisk the eggs, sugar and vanilla together until thick and pale. They should have at least doubled in volume.

5. Gently fold in the ground almonds, cinnamon, cloves, orange zest and espresso powder, taking care not to overwork the mix and lose the air that has been whisked in. Pour and scrape in the melted, slightly cooled, chocolate and butter, folding gently again.

6. Pour into the prepared tin and bake in the oven for 35– 40 minutes, by which time the top of the cake should be firm, and the underneath still a bit gooey.

7. Remove from the oven, and sit it on a wire rack to cool completely. The top will slowly drop down, this is exactly what you want to see!

8. To make the topping for the cake, put the orange juice into a small, preferably non-stick, frying pan with the butter, sugar and cinnamon and melt everything together. Let it bubble for a 1-2 minutes, allowing to caramelise before adding the almonds and pistachios.

9. Stir everything together, occasionally tip the pan to keep it all moving; you want the liquid to disappear and the nuts to look shiny. Tip onto small tray lined with baking paper and spread out, place in oven for 3-4 minutes until golden and caramelised. Remove and cool.

10. Meanwhile, in a small bowl mix 70g flaked almonds with icing sugar, spread evenly over an oven tray, toast in oven for 5-6 minutes or until golden.

11. Un-spring the cake and carefully transfer to a cake stand or plate. Scatter with the almond and pistachio mix along with the toasted almonds.