Soak all the dried fruit in the orange
juice for 2 hrs, or overnight.
Butter and line a 20 x 30cm tin with
baking parchment. Heat oven to 160C/
140C fan/gas 3. In a large bowl, beat the
butter and sugar with an electric whisk
until pale and fluffy. Add the eggs one at
a time; mix well between each addition.
Sift the flour into the bowl and mix
in the ground almonds and spices.
Add the marzipan chunks, zest and dried
fruit with any remaining juice, and give
everything a good stir to combine.
Tip the cake mix into the prepared tin,
level the surface, and bake for 45 mins
– the cake may still be a little gooey in
the centre at this point. Remove from
the oven and increase the heat to 200C/
180C fan/gas 6.
Make the topping. Rub the butter, sugar
and flour together with your fingers to a
crumbly breadcrumb texture. Grate in
200g reserved marzipan, add the flaked
almonds and golden syrup. Mix
everything with a fork, making sure it
stays crumbly and doesn’t clump. Sprinkle
over the cake and return to the oven for
12-15 mins. Meanwhile, divide the rest of
the marzipan into 11 and roll into balls.
Remove the cake from the oven once
cooked through, arrange the marzipan
balls on top and allow to cool in the tin.
Mix the icing sugar with enough orange
juice to give a runny icing, drizzle it all
over the cake, then let it set a little before