Step 1

Pour boiling water over almonds on a small bowl. Leave for 5 minutes, drain and leave to dry.

Step 2

Preheat the oven to 180C/160 C fan/Gas Mark 4.

Step 3

Choose a loose-based 20 cm cake tin and line it with baking parchment.

Step 4

Beat the butter in a large bowl until it is soft. Add the sugar and continue beating until light and fluffy. Put orange zest and apricot jam.

Step 5

Sieve flour and baking powder onto the mixture and add eggs a little at a time while beating. Add some more flour as the mixture starts to curdle.

Step 6

Add what was left of the flour and ground almonds and mix. Pour 2 tablespoons of milk, add dried fruits and cherries and mix gently.

Step 7

Spoon the mixture into the cake tin. Level the top surface using the back of the spoon.

Step 8

Arranged the almonds in a circular pattern and bake for 45 minutes.

Step 9

Lower the oven temperature to 160C/140 C fan/Gas Mark 3 and cook until 60–80 minutes. Check every 10 minutes starting at 50 minutes of baking by inserting a wooden or metal skewer. There should be a few crumbs on the skewer if the cake is done.

Step 10

When the cake is cooked, remove it from the oven. Mix the caster sugar and 1 tablespoon of milk until sugar is dissolved and brush the mixture on the top surface of the cake. Return the cake for another 2-3 minutes.

Step 11

Allow the cake to cool in the tin before removing it. Wrap it in foil for at least two days before slicing.