Generously grease a 20cm (8") cake tin and line with a double thickness of greaseproof paper. Preheat the oven to 160ºC/325ºF/Gas Mark 3.

Cream the butter and sugar until it is pale and fluffy and falls easily from the spoon. Beat in a quarter of the egg with the citrus zest, then add the remaining egg, a quarter at a time, beating well between each addition. If it starts to curdle, beat in a spoonful of flour.

Fold the flour, salt and baking powder into the cake mixture.

Stir in the dried fruit until it is evenly combined. Spread half of the mixture into the tin and level the surface.

Roll out a generous half of the 500g marzipan on a surface lightly dusted with icing sugar and cornflour and trim to a 20cm (8") round. Set on top of the cake mixture, pressing it down lightly. Wrap the remaining marzipan in clingfilm and leave in the fridge.

Top the marzipan with the remaining cake mixture and level the surface. Cook in the centre of the oven for about 2 hours until cake is risen and firm. Leave in the tin until cool enough to handle, then transfer to a wire rack to go cold.

To decorate, roll out the reserved marzipan to a 20cm (8") round. Brush the surface of the cake with the jam and lightly press the marzipan on top, then crimp the edges. Use the 250g block of marzipan to make marzipan balls, or decorate with mini eggs or violets.

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This page was created for Mothers Day 1998