In a saucepan over medium heat, melt the butter. Keep cooking until it turns a nice deep golden colour. Weigh 190g of brown butter into a bowl and set aside to cool for 10 minutes in the fridge.

In a stand mixer, whisk the egg whites for 30 seconds until frothy.

Add the icing sugar, ground almonds, orange zest and vanilla. Whisk to combine.

Add in the self raising flour and whisk again.

Very slowly drizzle in the cooled brown butter, whisking as you drizzle.

Once combined, pour the cake batter into a 2lb loaf tin (greased and lined), and bake for around 80-90 minutes at 160C.

Once baked, allow the cake to cool to room temperature, then freeze for 2 hours.

In a saucepan over a medium heat, heat the cream and honey together until the mixture is steaming.

Add the chocolate to a separate bowl/jug and pour the steaming mixture over the top. Let it sit for 2 minutes, then whisk or blend with a hand blender until smooth.