Line the base and sides of each tin with baking paper, allowing it to overlap a little at the top.
Preheat your oven to 170°C.
Sift the flour, baking powder, cinnamon and ginger into a bowl, stir and set aside.
Cream the butter and sugar together until light and fluffy.
Mix in the citrus peel.
Next, add the eggs one at a time, beating between each addition.
Add the flour mixture and mix to combine.
Mix in the milk.
Lastly, fold in the cake mix and the chocolate chips.
Dust your work surface with a little icing sugar.
Roll out 150g of marzipan to a 5mm thickness.
Cut out 4 circles, large enough to fit snugly inside the tins.
Divide the cake batter in half. Divide one half of the batter between the four tins and smooth the tops as best you can. Place a disc of marzipan on top of each and press down firmly onto the batter.
Divide the remaining cake batter between the 4 tins and smooth it down again.
Place the tins on a baking tray and pop them in the oven for 20 minutes.
Reduce the oven temperature to 150°C and bake for a further 50-60 minutes until risen, golden and cooked through.
Allow the cakes to cool completely in their tins.
Then, carefully run a small knife around the inside of each tin (between the tin and the baking paper) and gently shake the cakes out.
Dust your surface with icing sugar and roll out the remaining marzipan to a 5mm thickness.
Cut out 4 discs, large enough to cover the top of each cake.
Heat the apricot jam in the microwave for a few seconds to melt.
Paint the top of each cake with melted jam and place a marzipan disc on each.
Decorating ideas: the tradition is to top a Simnel cake with 11 small marzipan balls representing 11 Apostles,but you could use small Easter eggs or fondant to decorate your cakes. I have also seen a large number of recipes that call for the use of a blowtorch or grill to caramelize the marzipan before serving.Recipe reprinted with permission from Cupcakes and Couscous, to see more recipes click here.