To make the jelly, combine the sugar and orange peel with 120ml water in a small saucepan. Bring to the boil then simmer for 10–15 minutes until the liquid has reduced by about half

Meanwhile, line an 18cm square tin with cling film. Place the gelatine sheets in a bowl of cold water and soak for 5 minutes

Remove the syrup from the heat and strain into a measuring jug. Squeeze as much water as possible out of the gelatine leaves, then stir them into the warm syrup until dissolved. Stir in the orange juice before straining into the lined tin. Chill for 2 hours, or until firm

Preheat the oven to 190°C/gas mark 5

To make the cakes, measure out 30ml of the browned butter and set aside. Use the remaining brown butter to grease a 12-hole muffin tin

Sift the icing sugar and flour into a bowl, then whisk in the ground almonds and orange zest. Add the egg whites, salt and the cooled brown butter and whisk to a thick batter

Divide the batter between the muffin tin holes and bake for 9–12 minutes until the cakes are lightly golden and firm to the touch. Remove from the oven and leave to cool in the tin completely

When the jelly has set, use a 4cm cutter to cut out discs from the layer of jelly. Carefully place one disc on top of each cooled cake

To finish the cakes, melt the chocolate in a heat-proof bowl suspended over a pan of barely simmering water (or in the microwave) and leave to cool for 10–15 minutes

Carefully spoon 1–2 teaspoons of melted chocolate over the top of each jelly disc, coating the top of each cake. Leave to cool completely. The cakes will keep in an airtight container for 2 days