Steps
- Put 250g of mixed dried fruit in a saucepan with the zest and juice of 1 orange and 2 tablespoons of water. Heat gently over low heat, stirring occasionally, until the liquid is absorbed, then cool completely.
- Preheat the oven to 300°F / 150°C. Roll out a third of 500g of marzipan and cut an 8in / 20cm circle, wrapping the offcuts and remaining marzipan for later.
- Butter a deep round cake pan of the same diameter and line with a double layer of parchment.
- Beat 250g of softened butter with 200g of light brown sugar until creamy.
- Add 4 eggs, 175g of all-purpose flour, 100g of ground almonds, 1 teaspoon of baking powder, the zest of 1 lemon, 2 teaspoons of British mixed spice, and 1 teaspoon of vanilla extract; mix until combined.
- Stir in the cooled dried fruit and 100g of halved candied cherries. Spread half the batter in the pan, lay the marzipan circle on it, and cover with the remaining batter.
- Bake for about 2 hours, until a skewer inserted in the center shows no wet batter; if needed, bake for another 10 minutes and check again. Cool in the pan for 15 minutes, then turn onto a rack to cool completely.
- Brush the cake with 3 tablespoons of apricot jam. Roll half the remaining marzipan into a circle to cover the top, then shape the rest, including any offcuts, into eleven equal balls.
- Place the marzipan circle on the cake and brush with beaten egg. Arrange the balls around its edge and brush them with egg too.
- Transfer to a broiler-safe baking sheet without parchment. Broil on high for 1-2 minutes, watching continuously, until the marzipan is lightly golden, then cool before slicing.