Ingredients

Step by step

1. In a large bowl, toss all the dried fruit and mixed peel in the brandy. Cover and leave to soak overnight.

2. Double line a deep 20cm circular cake tin. Drain the fruit, reserving any juices. Toss the fruit in 2 tablespoons of the flour and set aside. Combine the remaining flour with the ground almonds, baking powder, mixed spice and a pinch of salt.

3. Put the butter in the bowl of a stand mixer and beat on a medium speed until softened and creamy. Add the sugar and zests and continue to beat for 3-4 minutes until light and fluffy. Gradually add the eggs, beating well after each addition. Add half the flour mixture and gently fold through until just combined – it’s fine if you still see some flour – then fold in the remainder until combined. Fold in the soaked fruit, milk and reserved juices from the dried fruits.

4. Preheat the oven to 180°C, fan 160°C, gas 4. Cut off half the marzipan. Dust your kitchen surface with icing sugar and roll out the marzipan until around 4mm thick. Cut out a circle slightly smaller than the diameter of the cake tin. Scrunch all the trimmings of marzipan together and reserve with the rest of the marzipan, wrapping well so it doesn’t dry out. Fill the lined tin with half the cake batter. Gently press in the circle of marzipan and scrape in the remaining cake batter. Transfer to the oven and bake for 30 minutes, then reduce the oven temperature to 170°C, fan 150°C, gas 3 and bake for a further 55 minutes or until a skewer inserted into the cake comes out mostly clean (the marzipan layer may produce some dampness on the skewer). Transfer to a wire rack and leave to cool completely.

5. Dust your kitchen surface with icing sugar and roll out the remaining marzipan until around 5mm thick. Cut out a circle slightly larger than the diameter of the cake and set aside. Scrunch together the marzipan trimmings and roll into 11 balls. Briefly heat the jam or marmalade in the microwave or on the stove to loosen, then brush most of it over the top of the cake. Lay the reserved marzipan circle on top and smooth it out. Pinch or crimp the edges with your fingers to decorate. Stick the marzipan balls around the edge of the cake using dots of the remaining jam or marmalade. Gently scorch the top of the cake using a kitchen torch until the balls are a light golden-brown. Leave to cool, then serve.