Instructions: Kumquats readytoeat dried apricots or mangoes cut into pieces physalis cCape gooseberries) dipped in edible gold dust and ribbon to decorate

Line a deep 230mm round tin with greaseproof paper.

To make the filling place the ground almonds icing sugar caster sugar and lemon rind in a small bowl.

Mix thoroughly; stir in 1 tbsp beaten egg (from the cake ingredients).

Mix to a smooth paste cover and chill.

To make the cake sift together flour baking powder salt and the spices.

Place butter in a bowl with the lemon end; beat until creamy.

Add sugar a spoonful at a time beating well (or use the beater attachment in a food mixer).

Beat the remaining eggs spoonful by spoonful into the sugar and butter mixture until light and fluffy.

Using a large metal spoon fold in the flour and spices.

Put half the cake mixture in the tin; smooth the surface.

Roll almond paste out between two pieces of cling film or on a worlcsurface sprinkled with icing sugar to a 205mm round.

Peel off one piece of cling film; use the other to help lay the almond paste on the cake mixture.

Spoon remaining cake mixture on top of the almond paste and smooth.

Cook on the front of the grid shelf on the floor of the roasting oven with the cold plain shelf on the third runners. Bake for 30 to 45 minutes until golden turning once for even colouring.

Then put the hot plain shelf on the second runners of the simmering oven and put the cake at the back of the oven for 15 to 30 minutes.

Cook on the grid shelf on the floor of the bakingoven with the cold plain shelf on the top runners.

Bake for 1 hour turning once for even colouring.

Then put the hot plain shelf on the second runners of the simmering oven and cook the cake for a further 15 to 30 minutes.

Cool for 30 minutes in the tin then turn out on to a wire rack to cool completely.

To decorate the cake warm the apricot glaze in the simmering oven add the kirsch kumquats and apricots and spoon over the top of the cake in a thin layer.

Cool for about 30 minutes until set.

Top with physalis dipped in gold dust and tie with ribbon to serve.

Take care when you add the last 1 to 2 tbsp egg the mixture may be runny enough and not need it. If the cake begins to overbrown as it cooks cover it with greaseproof paper. Inspired by the classic simnel cake this has a layer of sticky almond paste running through the meddle and a delicious fresh spiced taste that improves with keeping. Homemade almond paste tastes wonderful and can be made in minutes but if youre pressed for time use shop bought white marzipan.

Serves 10

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