Step 1

Preheat oven to 180C (160 degrees fan-forced). Grease and line the base and sides of a 20-22cm springform cake tin.

Step 2

Remove zest from the orange, then juice it to yield half a cup. Pour over sultanas and mixed peel in a bowl and allow to soak for 10 minutes.

Step 3

Meanwhile, cream butter and sugar until pale and fluffy. Add eggs one at a time, beating well between each addition. Fold through flour, almond meal and baking powder. Add soaked sultanas and mixed peel with the juice, zest and raspberries, and fold until just combined.

Step 4

Roll out one packet of marzipan between two sheets of baking paper to form a circle the same size as your cake tin. Pour half the batter into prepared tin. Gently place marzipan circle onto batter, then pour over remaining batter and smooth the top. Bake for approximately 1 hour until a skewer inserted partially into the top comes out clean. Allow to cool in the tin.

Step 5

Roll out second packet of marzipan to the same diameter as the cake. Remove cake from tin and place on serving platter. Drape marzipan over the top of the cake and smooth down. Place truffles evenly around the edge of the cake. Decorate with extra Easter eggs as desired.