Preheat the oven to 170°C. Lightly
butter a 23 cm springform tin and
line the sides with 5 layers of baking paper,
ensuring it protrudes
2,5 cm above the rim of the tin.
Sift the flour, baking powder and
cinnamon together twice. Beat the
butter and caster sugar until light
and fluffy. Add the eggs one by
one, beating well after each addition.
Using your hands, mix in the
flour mixture, orange rind, juice,
almonds and dried fruit. Turn half the
batter into the prepared tin, spreading it evenly.
Roll half the marzipan into a 22 cm
circle and place it on top of the batter in the tin.
Spoon the remaining batter on top of the marzipan and
bake for 2 hours or until a testing skewer inserted in the middle comes
Leave the cake to cool in
the tin. Turn out the cake and transfer
it to a cake platter. Roll out the remaining marzipan into a 22 cm circle
and place it on top of the cake. Decorate the edge of the marzipan circle
by pinching it between your fingers.
Decorate the cake as desired.