100g Glace cherries
500g mixed dried fruit
175g soft unsalted butter
175g caster sugar
zest of 1 lemon
225g plain flour
1 teaspoon of baking powder
½ teaspoon of ground cinnamon
¼ teaspoon of ground ginger
25g ground almonds
3 eggs
2 tablespoons of milk
1kg yellow marzipan
1 tablespoon of melted apricot jam
1 egg white
Preheat oven 170 C

Butter and line the bottom and sides of cake tin with a double layer of brown baking paper. Chop cherries and add them to the fruit.
Cream the butter and sugar, add lemon zest in magimix. Mix together flour, baking powder, cinnamon, ginger and almonds into a separate bowl together.
Add 1 egg to butter and sugar with 2 tablespoons of the flour and spice mix, and do the same with the next 2 eggs. Then add the milk. Then the fruit.
Dust a surface with icing sugar and roll out half of the marzipan, cut a circle that will fit into the middle of the cake later. (about 23cm)
Spoon half the mixture into the cake tin, then lay the marzipan on top. Spoon the rest of the mixture on top and smooth the top.
Bake for 1 and ½ hours so the cake has risen and is firm. Let it cool before you push it out of the tin.

Once cooled, unwrap the lining, roll out another circle of marzipan and cover the top of the cake with the melted jam and place the marzipan on top.
For Easter on go the apostle balls, glued on with the egg white, signifying the 11 apostles, of course without the dreaded Judas. For Mothers’ Day, well, I guess you an put on as many or as few as the mood takes you.