This cake is traditionally served as an Easter cake in England, where it is known as simnel cake and has been made since medieval times.
|½ cup||Caster sugar|
|1||Lemon, finely grated zest|
|2||Eggs, plus egg yolk left over from making the marzipan|
|1 tsp||Mixed spice|
1. Make the marzipan. Place all ingredients in the bowl of a food processor and pulse until the mixture forms a firm paste. Roll out two-thirds of the marzipan in a circle to fit the diameter of the cake and form the remainder of the marzipan into 11 balls for decoration. Set aside.
2. Heat oven to 150C. Grease and line with paper an 18cm round cake tin. Place softened butter, sugar and grated lemon zest in a bowl and beat until pale and creamy. Beat in egg yolk and then eggs, one at a time. Stir in flour, mixed spice, chopped almonds and dried fruit.
3. Spread half the mixture into prepared tin. Cover with the layer of marzipan then top with remaining cake mixture.
4. Bake for 2 hours. Remove cake to a wire rack to cool. Press the remaining 11 small marzipan balls on top of cake to decorate.