Preheat the oven to 150 fan/170C/325F/Gas 3. Grease a 23cm/9in springform cake tin with a little oil and line the base with baking parchment.
Measure and sift 50g/2oz cocoa powder into a bowl or jug and whisk in 125ml/4fl oz boiling water until you have a smooth, chocolatey, still runny (but only just) paste. Whisk in 2 tsp vanilla extract, then set aside to cool a little.
In another small bowl, combine 150g/5½oz ground almonds (or 125g/4½oz SR flour) and a pinch of salt.
Put 200g/7oz castor sugar, 150ml/5fl oz rapseed oil and 3 eggs into the bowl of a freestanding mixer with the paddle attachment (or other bowl and whisk arrangement of your choice) and beat together vigorously for about three minutes until you have a pale-primrose, aerated and thickened cream.
Turn the speed down a little and pour in the cocoa mixture, beating as you go, and when all is scraped in you can slowly tip in the ground almonds (or flour) mixture.
Scrape down and stir a little with a spatula, then pour this dark, liquid batter into the prepared tin. Bake for 45 minutes or until the sides are set and the very centre, on top, still looks slightly damp. A cake tester should come up mainly clean but with a few sticky chocolate crumbs clinging to it.
Let it cool for 10 minutes on a wire rack, still in its tin, and then ease the sides of the cake with a small metal spatula and spring it out of the tin. Leave to cool completely or eat while still warm topped with a peach slice segment with 1 tbsp of double cream and 1tsp apricot conserve to the side.
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