Prepare the tin – Grease the cake tin thoroughly and line the base and sides with baking parchment, allowing the paper to come above the rim. Preheat the oven so it reaches a steady temperature before baking.

Cream butter and sugar – Beat the softened butter and soft brown sugar together until pale and fluffy. This step adds air and helps create a lighter fruit cake texture.

Add the eggs gradually – Beat in the eggs one at a time, mixing well after each addition. If the mixture looks like it may curdle, add a spoonful of flour to stabilise it.

Combine the dry ingredients – In a separate bowl, mix the plain flour, ground almonds, baking powder, and mixed spice so everything is evenly distributed.

Fold in fruit and zest – Add the dry ingredients to the creamed mixture, followed by the dried fruit and citrus zest. Fold gently until everything is evenly combined without overmixing.

Add the first marzipan layer – Roll out about one-third of the marzipan into a circle the size of the tin. Spoon half the cake mixture into the tin, level it, and place the marzipan disc on top.

Finish layering the cake – Spoon the remaining cake mixture over the marzipan, smoothing the surface so the cake bakes evenly.

Bake slowly – Bake on the middle shelf until the cake is firm, well risen, and a skewer inserted into the cake (not the marzipan) comes out clean. Cover loosely with foil if the top browns too quickly.

Cool completely – Leave the cake in the tin for about 15 minutes, then lift it out and cool fully on a wire rack.

Decorate with marzipan – Roll out another third of the marzipan and place it on top of the cooled cake. Shape the remaining marzipan into 11 small balls and arrange them around the edge.

Finish under the grill – Place the cake briefly under a hot grill until the marzipan is lightly toasted. Watch closely, as it browns quickly.