A traditional recipe with a twist.
Bring the water, sugar and orange zest to a boil. Simmer until the liquid has reduced 50%. Takes about 10-15 minutes.
Strain the syrup into a bowl and add the gelatine. Mix until dissolved. Add the blood orange juice. Line a 18cm/8 in square pan with cling film. Strain the mixture into the pan. Chill for 2 hours.
Preheat the oven 190C/375F.
Grease a 12 hole muffin tin.
Brown the butter and let cool.
Sift the sugar and flour together. Whisk in the almond flour and orange zest. Add the egg whites, salt and browned butter. Using the whisk, incorporate the ingredients well.
Spoon the batter evenly between the 12 muffin holes.
Bake 9-12 minutes until the edges are golden and the sponge is springy to the touch. Allow to cool completely before turning out of the muffin tin.
Using the 4cm/1 1/2in cookie cutter, cut out the jelly and place on the cakes. Melt the chocolate and spoon over the cakes. Let set and serve.