Method

• 1

  1 Heat the oven to 180°C/350°F/Gas Mark 4. Sift the flour, baking powder and salt into a bowl and set aside until needed.

• 2

  2 Beat the butter and sugar until light and fluffy;you can use a wooden spoon or an electric whisk or mixer.Gradually add the eggs, mixing well after each addition and tipping in the ground almonds with the last egg.

• 3

  3 Using a large metal spoon fold in the flour followed by the dried fruit, cherries, chocolate and milk. When thoroughly combined spoon half of the mixture into the prepared tin and spread evenly.

• 4

  4 Roll out one third of the marzipan to a circle slightly smaller than the tin. Set it on top of the cake then cover with the rest of the mixture. Spread it evenly and make a slight hollow in the centre so the cake rises evenly.

• 5

  5 Bake in the centre of the oven for 30 minutes then reduce the oven temperature to 170°C/325°F/Gas Mark 3 and bake for a further 60 to 70 minutes or until a skewer inserted in to the centre of the cake, just down to the marzipan layer, comes out clean. Leave to cool on a wire rack then remove from the tin and discard the lining paper.

• 6

  6 Roll out two thirds of the remaining marzipan to a circle to fit the top of the cake. Brush the top of the cake with a little warm apricot jam or sherry and set the marzipan disc on top.

• 7

  7 Shape the rest of the marzipan into 11 balls and arrange around the edge. Fill the centre with miniature eggs and finish with a ribbon around the cake.