Step 1: Preheat the oven

Preheat your oven to 160°C (140°C fan) or 320°F. Grease and line the base of a 20cm round cake tin with parchment paper.

Step 2: Make the cake batter

In a large mixing bowl, beat the softened butter and caster sugar together until light and fluffy. Gradually add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.

Step 3: Combine the dry ingredients

In a separate bowl, sift the self-raising flour and mix in the ground almonds. Fold the dry ingredients into the wet mixture, alternating with the milk, until the batter is smooth and well combined.

Step 4: Bake the cake

Pour the batter into the prepared cake tin and level the top. Bake in the preheated oven for 50-60 minutes, or until a skewer inserted into the center comes out clean. Let the cake cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely.

Step 5: Make the chocolate ganache

Place the chopped dark chocolate in a heatproof bowl. Heat the double cream in a saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for 2-3 minutes. Stir until smooth and glossy.

Step 6: Top the cake

Once the cake has cooled completely, pour the chocolate ganache over the top, spreading it evenly with a spatula. Let the ganache set at room temperature for about 30 minutes.

Step 7: Decorate

Arrange marzipan fruits or decorations on top of the ganache. Add edible glitter for an extra festive touch if desired.

Step 8: Serve

Slice the cake into portions and serve as a delightful dessert or tea-time treat.