200g(1 cup) raisins or currantsor use dried fruit of your choice
100g( 1 ⅓ cup) mixed citrus peel(candied peel)
For the topping
500g(1.2 lbs) ready to use marzipan
icing sugar as needed to roll the marzipan(powdered sugar)
1egglightly beaten for egg wash
5tbspsmooth apricot jamwarmed for a few seconds in microwave
Preheat the oven to 150C (300F). Grease (or spray with cake release) and line the bottom and sides of a deep-sided 20cm | 8in layers cake tin with baking paper.
Sift all the dry ingredients and add them to the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed to combine.
Add the cubed butter and mix for a couple of minutes until the mixture resembles fine breadcrumbs.
Add the eggs and mix well on medium-low speed until the are incorporated into the batter.
Gradually add the milk and beat together. Stop and scrape the bottom and sides of the mixing bowl. Continue mixing for a minute until batter is smooth.
Add the dried fruit and mixed peel and fold into the batter using a spatula.
Dust your work top and rolling pin with icing sugar and roll out a third of the marzipan. Use your cake tin as a guide to cut out a circle slightly smaller than your cake tin (so that it fits inside)
Add half of the mixture into the prepared tin and level. Place the marzipan circle over the batter. Add the remaining batter into the tin and level.
Make a small dent in the centre with your spatula to help the cake rise evenly. Bake for 2 hours, or until the cake is risen, firm to the touch and just coming away from the edges of the tin. If the cake is browing too much, tent with some foil after 1 hour.
Cool the cake in the tin then carefully turn out onto a plate or cake stand, flat side up (you might need to level it if it has domed while baking).
Fill any small indents in the cake (usually created by the dried fruit) with small bits of marzipan so that the top is even.
Roll out the remaining marzipan to a circle the size of the cake tin. Brush the top of the cake with warm smooth apricot jam then place the marzipan on top, pressing it gently down so it sticks. Use your hands to crimp the edges (optional).
Gather any scraps of marzipan and form into eleven evenly-sized balls.
Brush the marzipan on top of the cake with egg wash and decorate with the little balls, spacing them out evenly around the edge of the cake.
Brush them with the beaten egg and place under a hot grill to lightly toast the marzipan until golden (keep a close on the cake as the marzipan can easily catch and burn.
Serve on Easter Sunday and keep any leftover cake in an airtight container at room temperature for up to a week.
The cake keeps well for up to a week in an airtight container at room temperature.