Classic simnel cake

Preheat the oven to 160ºC, gas mark 3. Grease a 20cm round, deep loose-bottomed cake tin, then line the base and sides with baking parchment. On a work surface lightly dusted with icing sugar, roll 200g marzipan into a disc about 20cm in diameter, then set aside.

Meanwhile, cream the butter and sugar together, using a wooden spoon or an electric hand mixer and a large mixing bowl (or a stand mixer) until fluffy and pale. Beat in an egg, then a quarter of the flour. Repeat with the remaining eggs and flour, adding the mixed spice with the final flour addition.

Fold in the vine fruit mix, cherries, mixed peel and the orange zest and juice, then stir until evenly distributed.

Spoon half the cake mixture into the prepared tin, then place the disc of marzipan on top, tucking in the edges, if needed. Spoon the remaining cake mix over the top of the marzipan, then smooth flat with the back of the spoon.

Put in the preheated oven and bake for 1 hour 45 minutes to 2 hours, or until a skewer inserted into the centre comes out clean. Remove from the tin, allow to cool completely on a wire rack, then peel off the lining paper.

Divide the remaining marzipan in half, and on an icing sugar-dusted work surface, roll one half into a 20cm disc. Using the palms of your hands, roll the remaining marzipan into 11 evenly sized balls.

Brush the top of the cake with the sieved marmalade or jam (or honey), then top with the disc of marzipan, using your fingers to crimp the edges for decoration, if liked. Arrange the marzipan balls evenly in a circle around the edge, using a dab more marmalade, jam or water to secure them.

Preheat the grill to high and put the cake onto a baking tray. Place under the hot grill and toast the marzipan for 2-3 minutes, until golden – take care not to burn it. You can also use a small cook’s blowtorch to do this.

Transfer onto a cake board or cake stand and finish with a ribbon tied around, if liked.