Mix together wet ingredients, plus sugar, zest and a grating of truffle. Add dry ingredients (reserving the marmalade and almond slivers), and bake at 375°F for 30 minutes or until done. When unmo-Ided, melt the marmalade, add another grating of truffle, and spread over the cake. Toast the almonds briefly in a dry skillet or on a sheet pan in the oven and distribute on top of the cake. Decorate with a day lily (if confecting in summer) artfully tucked in the center, or surround with the petals and a few slivers of truffle for gourmandise.