Ingredients

• 250g butter, softened
•  250g caster sugar plus 50g for topping
• 2 large lemons, zested and juiced
• 3 large eggs
• 200g plain flour
• 2½ tsp baking powder
• 100g ground almonds
• 50ml milk
• 100g mixed fruit
• 75g marzipan
• 50g icing sugar
• Oil or butter to grease tin

Method

1. Place the marzipan in the fridge to chill.
2. Heat the oven to 180°/160° fan or gas mark 4.
3. Oil and line a 20cm x 30cm baking tray – you can use a foil one.
4. Cream together the butter and caster sugar with most of the lemon zest until light and fluffy.
5. Beat in the eggs one at a time.
6. Carefully stir in the flour and baking powder using a metal spoon.
7. Carefully stir in the ground almonds, dried fruit and the milk.
8. Place half of the mixture in the cake tin and grate the marzipan over the mixture in an even layer.
9. Add the rest of the cake mixture and level the top, trying not to disturb the marzipan layer.
10. Bake for 35-40 mins until well risen and golden brown and a skewer inserted in the centre comes out clean.
11. Leave the cake to cool in the tin for a few minutes after it comes out of the oven and then turn out onto a cooling rack.
12. Mix the icing sugar with enough of the lemon juice to make a runny icing.
13. Mix the remainder of the lemon juice with the 50g of caster sugar and drizzle over the cake.
14. Drizzle the white icing over the cake and sprinkle over the remaining lemon zest.
15. Cut into 16 slices.