Perfect with a late-afternoon cup of tea, a slice of this cake will help to get you through to dinner.
- First, make the marzipan. Knead all the ingredients until soft and pliable. Divide the mixture into 3 and roll one third into a circle the same diameter as the cake tin. Reserve the rest for decorating the top.
- To make the cake, first preheat the oven to 140C and grease and line a 21cm springform cake tin. In a bowl, cream the butter and sugar until pale, then gradually add 3 eggs (beaten). Put the lemon zest and dried fruit into a bowl and sift the dry ingredients together over the top. Gradually fold the fruit into the creamed mixture. Spoon half this mixture into the prepared tin, then top with the marzipan disc. Cover with the remaining mixture, then smooth the top. Bake in the oven for 1½ hours until the top is firm.
- Remove the cake from the oven and cool completely before turning out. Brush the top with the warmed jam. Roll out another third of marzipan into a disc the same diameter as the cake and carefully press it onto the glazed top. Brush with a little beaten egg. Use the remaining marzipan to make 11 small balls and place around the perimeter of the disc. Brush with 1 beaten egg. Return the cake to the oven and cook until the marzipan is golden brown. Decorate with small chocolate Easter eggs and tie a plain ribbon around the outside