Step 1: Prepare the Tin and Preheat the Oven

• Grease and line the base and sides of an 18cm round deep cake tin with parchment paper.

• Preheat oven to 150°C (130°C fan) / 300°F / Gas 2.

Step 2: Mix the Cake Batter

• In a large bowl, beat the butter and sugar together until light and fluffy.

• Add the eggs, one at a time, beating well after each.

• Sift in the flour, baking powder, mixed spice, and cinnamon.

• Fold in the ground almonds, lemon zest, dried fruits, and milk until evenly combined.

Step 3: Add the Marzipan Layer

• Spoon half of the cake batter into the prepared tin.

• Roll out 150g of marzipan into a circle the same size as the tin.

• Place the marzipan disc on top of the batter.

• Spoon the remaining batter over the marzipan and level the surface.

Step 4: Bake the Cake

• Bake for 2¼ to 2½ hours, or until a skewer inserted into the cake (not through the marzipan) comes out clean.

• Let the cake cool in the tin for 15 minutes, then turn out onto a wire rack to cool completely.

Step 5: Decorate the Top

• When the cake is cool, brush the top with warmed apricot jam.

• Roll out another 150g of marzipan into a circle to fit the top of the cake.

• Place the marzipan on top and gently press it down.

• Roll the remaining marzipan into 11 equal balls. Arrange them evenly around the edge of the cake.

• Brush the marzipan top and balls with beaten egg.

• Place under a hot grill for 1–2 minutes, or until golden. Watch carefully to avoid burning.

Step 6: Serve and Enjoy

• Slice and serve as a dessert or afternoon tea treat, especially during the Easter season.