Preheat and Prepare: Pre-heat the oven to 150°C/Fan 130°C/Gas 2. Grease a 20 cm (8 in) deep round cake tin then line the base and sides with baking parchment.

Prepare the Cherries: Cut the cherries into quarters, put them in a sieve and rinse under running water to remove any syrup. Drain them well, then dry thoroughly on kitchen paper. This prevents them from sinking to the bottom of the cake.

Make the Cake Batter: Measure all the cake ingredients—the prepared cherries, butter, sugar, eggs, flour, sultanas, currants, candied peel, lemon rind, and mixed spice—into a large mixing bowl. Beat well until everything is thoroughly blended.

Add the First Layer: Spoon half of the cake mixture into the prepared tin and gently level the surface with the back of a spoon.

Add the Almond Paste Layer: Take one-third of the almond paste (about 150g / 5 oz). On a surface lightly dusted with icing sugar, roll it out to a circle the size of your tin. Place this almond paste circle on top of the cake mixture in the tin.

Add the Final Layer: Spoon the remaining cake mixture on top of the almond paste and gently level the surface, ensuring the paste is completely covered.

Bake the Cake: Bake in the pre-heated oven for about 2½ hours. The cake is ready when it is well risen, evenly brown, and firm to the touch. If the top is browning too quickly, cover it loosely with foil after 1 hour.

Cool the Cake: Leave the cake to cool in the tin for 10 minutes. Then, turn it out onto a wire rack, carefully peel off the parchment, and leave it to cool completely.

Prepare for Topping: Once the cake is completely cold, warm the apricot jam slightly to make it spreadable. Brush it over the top surface of the cake to act as a glue for the almond paste.

Apply the Top Layer: Roll out half of the remaining almond paste to a circle that will fit the top of the cake. Place it on top of the jam, pressing down firmly. Crimp the edges with your fingers or the back of a fork to decorate. Use a sharp knife to mark a shallow criss-cross pattern on the paste.

Form the Apostles: Divide the very last of the almond paste into 11 equal pieces and roll them into smooth balls. These represent the eleven apostles (excluding Judas).

Assemble and Glaze: Brush the entire almond paste topping (including the crimped edges) with the beaten egg. Arrange the 11 balls evenly around the edge of the cake. Brush the tops of the balls with the remaining beaten egg as well.

Toast the Marzipan: Preheat your grill to a medium-high setting. Place the cake under the hot grill for 1-2 minutes, turning it as needed, until the almond paste is a lovely, golden brown. Watch it carefully as it can burn quickly. Decorate as liked once cooled.