By Christine Capendale
@christinecapendale
METHOD
Ingredients
Instructions
1. Preheat the oven to 140°C. Line and grease a 23cm deep cake tin with baking paper.
2. Knead the marzipan on a surface dusted with icing sugar until smooth. Divide into two, roll each half into a 23cm-diameter circle, and set aside.
3. Cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
4. Sift the flour, baking powder, spices, and salt. Gently fold into the egg mixture.
5. Stir in the chocolate, cranberries, glace cherries, and candied orange peel.
6. Spoon half the batter into the prepared tin, cover with one marzipan circle, then top with the remaining batter. Smooth the top and create a small indentation in the centre to release steam.
7. Bake for about 1 hour and 20 minutes, or until a skewer comes out clean. Cool completely in the pan.
8. Turn the cake out onto a serving plate. Brush with melted apricot jam and top with the remaining marzipan circle.
9. Heat the cream and chocolate on low in the microwave to make the ganache. Pour it over the cake, allowing it to spill down the sides.
10. Decorate with marzipan balls and chocolate-coated almonds. Dust with cocoa powder.
11. Store in an airtight container for several days.