• Heat the oven to 170C.
• Line a tray-bake or straight sided roasting tin 30 cm x 23 cm (12" x 9") with baking parchment.
• Place all the ingredients in a large mixing bowl, I used my stand mixer but you can mix it with a wooden spoon or an electric hand mixer, until it is thoroughly mixed.
• Put all of the mixture into the tin and spread evenly.
• Bake for 25-30 minutes until the cake has risen and is evenly brown.
• Leave to cool in the tin.
• Once the cake is cool, sprinkle your work surface and rolling pin with icing sugar and roll out 350g of the marzipan into a rectangle the size of the cake.
• Put a tbsp of apricot jam, jelly or honey into a pan with a little water, heat until the jam has melted. Brush the jam mixture all over the cake.
• Place the marzipan on the cake, pressing down gently to stick it to the cake.
• Use the remaining marzipan to make 18 balls and use a little more jam to stick them in place with one ball for each portion of the cake.

Optional

• If liked, you may wish to brush the top of the marzipan and the decorations with more jam/jelly/honey then place under the grill or use a chef's blow torch

  to brown the top of the marzipan.
• Leave to cool and cut into 24 squares.