Place cake mix, sugar, butter and coffee in a microwave bowl and microwave at medium power for 5 minutes. Stir occasionally.
Line the bottom and sides of a 20 cm microwave cake pan with wax paper.
Add the bicarbonate of soda to the hot fruit mixture and mix well. Stir in the dry ingredients, alternately with the beaten egg.
Pour into the prepared cake pan and place on an inverted saucer in the microwave. Bake on low power for 20 minutes (650 W oven).
Allow cake to stand for 10 minutes, then turn out and cool. Sprinkle brandy over the cake, then ice.
Brush top of cake with jam. Roll marzipan out on a surface sprinkled with icing sugar. Form a 20 cm circle. Lift and place on top of cake. Flute the edges with your fingertips.
Mix icing sugar and lemon juice together. Arrange fruit and nuts around the top of the cake to decorate, fixing them with a dot of icing, if necessary. Drizzle with remaining icing and allow to set.
Makes a 20 cm round cake.