Directions

• Pre-heat the oven to 150°C / 130°C Fan / 300°F / Gas Mark 2.
• Grease and line an 8 inch / 20 cm cake tin with a double layer of baking parchment.
• Cream the butter and sugar together until light and fluffy.
• Add the eggs one at a time beating well between each addition.
• Mix in the flour (no need to sieve) cinnamon, nutmeg and orange rind.
• Add the dried and candied / glacé fruit and mix thoroughly.
• Roll out the 8 ounces / 225 grams of marzipan to an 8 inch / 20 cm diameter round. I roll it between two sheets of baking parchment to prevent sticking and use the bottom of an 8 inch / 20 cm loose bottomed flan tin to trim this to shape.
• Put half your cake mixture into your prepared cake tin spread evenly and top with the round of marzipan.
• Pile the remaining cake mixture on top of the marzipan and level out evenly.
• Bake in the pre-heated oven for 2½ – 3 hours until well risen, golden brown and firm to touch. Cover with baking parchment or foil half way through baking if it seems to be browning too quickly.
• Leave in the tin until completely cold.
• Remove from the tin and strip off the lining paper.
• At this point the cake can be stored in an airtight tin until you are ready to decorate.
  Keeping the cake for at least a week before serving will improve the flavour and texture.
• Finishing the cake
• Roll out about 12 ounces / 330 grams marzipan to an 8 inch / 20 cm round, trimming neatly as before.
• Brush the top of the cake with melted apricot jam and press the marzipan round firmly in place. Crimp the edges.
• Roll the remaining marzipan into eleven small balls.
• Brush the marzipan topping with beaten egg and arrange the marzipan balls evenly around the edge of the cake, and brush them with the beaten egg.
• Place the cake under a hot grill or use a blow torch to brown the marzipan.
• Finally place the cake on a serving dish and decorate with spring flowers or other Easter themed decorations.
• If you have any of the cake left it will keep for several weeks in an airtight tin.