Traditionally, this cake is served at Easter, and the marzipan spheres are said to represent the Apostles. There are only eleven as Judas is best forgotten at this time of year.
Grease the tin and line with parchment paper Attach the K-Beater to the Mixer bowl
Add brandy, fruits, candied peel and lemon zest into a saucepan Heat until just below boiling Set aside to cool and fruits to absorb the liquid
Place marzipan onto a worksurface Lightly dust the marzipan with icing sugar Knead until pliable Break off 100 g of the marzipan Using a rolling pin, roll into a circle shape and cut out a 20 cm circle Break another 100 g off and repeat – so that you have two circles Roll the remaining marzipan into a rope shape 55 cm long Cut into 11 pieces Roll each into small equal sized balls Set aside
Preheat the oven to 160°C Add butter and sugar to the Mixer bowl Attach the Mixer bowl to the machine and fit the splashguard Mix on speed Max for 1 minute Scrape the sides of the bowl with spatula Mix on speed Max for 1 minute until pale and fluffy
While the machine is running, gradually add beaten eggs into the Mixer bowl Start the machine on speed 2 and gradually increase speed Mix on speed 4 for 1 minute Scrape the sides of the bowl with spatula Mix on speed 4 for 1 minute until combined
Add flour, baking powder, almonds and spices into the Mixer bowl Mix on speed 1 for 20 seconds Mix on speed Max for 20 seconds until combined Scrape the sides of the bowl with spatula
Transfer the contents of the saucepan into the Mixer bowl Mix on speed Max for 20 seconds Place half of the mixture into the cake tin and smooth the surface Lay one marzipan circle onto the cake mixture and gently press down Add the other half of the cake mixture and smooth the surface Bake at 160°C for 1 hour 30 minutes or until skewer inserted comes out clean Remove from the oven and let cool for 10 minutes Transfer to a wire rack for 5 minutes to cool completely
Remove the cake from the tin Add apricot jam in a small saucepan Place over a low-medium heat until warm until runny Pass the jam through a sieve Use a pastry brush to coat the top of the cake with warm jam Place the remaining marzipan circle on top and press down firmly Decorate the top with marzipan balls using the remaining boiled jam as a glue to stick them Use a blowtorch gently to caramelise the marzipan
Serve