Line a deep 15 cm (6-inch) round tin. Heat oven to 160°C fan (180°C conventional).

Cream butter and sugar until light, then beat in the eggs one at a time. Fold in the flour, baking powder and spice. Stir in the dried fruit, cherries, lemon zest and enough milk to give a soft dropping consistency.

Roll about one third of the marzipan into a circle to fit inside the tin. Spoon half the mixture into the tin, level it, lay the marzipan circle on top, then cover with the remaining mixture and smooth.

Bake for about 1 hour to 1 hour 15 minutes, covering loosely with foil if it browns too fast. The cake is ready when a skewer comes out clean. Cool completely.

Warm the apricot jam and brush over the top. Roll another marzipan circle and place on the cake. Form eleven small marzipan balls, arrange around the edge, brush lightly with beaten egg, then briefly grill or torch until lightly golden. Watch carefully as marzipan colours quickly.