Ingredients

Step by step

1. Put the glacé cherries in a sieve and rinse off the syrup with boiling water (this stops them sinking). Pat dry with kitchen paper.
2. Preheat the oven to 180°C, fan 160°C, gas 4, and grease and line a deep 20cm round cake tin. Cream the butter and sugar together in a mixing bowl, then beat in the eggs with the vanilla and almond extracts and the zest of 1 orange. Tip in the 225g flour, ground almonds, baking powder and salt, and stir in. Finally, stir in 3 tablespoons of orange juice and the soured cream.
3. Toss the cherries and marzipan chunks with the extra flour (again, this stops them sinking). Fold into the cake batter with the flaked almonds, then spoon into the prepared tin and level the top.
4. Bake for 55-60 minutes on a middle shelf, until a skewer poked into the cake’s centre comes out clean. Poke a few more holes all over the top and drizzle over 3 tablespoons of orange juice. Cool in the tin.
5. Weigh out 250g from the remaining marzipan and roll out to a rough round. Cut out a 17-18cm disc, using a plate as a template. Mix 2 teaspoons of icing sugar with a dribble of water to make a thin, runny icing. Brush over the top of the cake, then press the marzipan on top.
6. Roll some of the rest of the marzipan into 6 balls of a similar size to a glacé cherry.
7. Mix the rest of the icing sugar with 5-6 teaspoons of water (or orange juice) to make a thick but runny icing. Spoon over the marzipan, letting it drip down the sides.
8. Alternate marzipan balls and glacé cherries around the edge of the marzipan disc, until you have 11 or 12 in total. Sprinkle on the remaining orange zest, then leave to set for 20-30 minutes.
   Tip

   MAKE IT GLUTEN FREE
   Use gluten-free flour and baking powder, adding 3⁄4 tsp xanthan gum with the dry ingredients. Add an extra 3 tbsp orange juice to the cake batter as well.