Step 1

Preheat oven 375 degrees F. Butter and line the base of a deep 9-inch round, loose-based cake tin. Set aside.

Step 2

Coarsely chop and gently toast the walnuts. Set aside.

Step 3

In a medium bowl, cream the butter and sugar until light and fluffy.

Step 4

Add the egg yolks, orange zest, ricotta cheese, flour and walnuts and mix.

Step 5

In a separate large bowl, whisk the egg whites until stiff peaks are formed.

Step 6

Fold a quarter of the whisked whites into the ricotta mixture, using a spatula. Carefully, fold in the rest of the whisked whites, until all is incorporated.

Step 7

Turn the mixture into the prepared tin and level the top with a spatula.

Step 8

Bake approximate 30 minutes, until the cake has risen and is firm.

Step 9

Allow the cake to cool in the tin, before transferring the cake to a serving plate.

Step 10

Heat the marmalade in a small saucepan with 1 tbs. of water. Stir in the brandy and remove from heat.

Step 11

Brush the top and the sides of the cake with the syrup.

Step 12

Sprinkle the top of the cake with shaved chocolate.