1. Line the base and sides of a deep, round 22-centimetre-diameter cake tin with non-stick paper, ideally with the paper around the inside reaching a few centimetres above the top of the tin.

2. Beat the butter and sugar with an electric mixer until light and fluffy then beat in the eggs, one at a time. Fold in the almonds and rosewater.

3. In another bowl, melt the chocolate. Fold the flour and baking powder through the butter mixture, then spoon half into a third bowl. Fold the chocolate through half the butter mixture, then spoon dollops of each mixture in turn into the tin.

4. Slightly swirl the two mixtures together, then bake for about an hour at 180C (160C fan-forced), or until a skewer poked in comes out almost clean.

5. While the cake is warm but cooling, cover the top of the tin with a sheet of cling film to stop it from drying, then serve when cold.

Also try: Dan Lepard's gluten-free Turkish delight tahini bar