• Line and grease a deep 20 cm (8 in) cake tin. Cream the butter or margarine and sugar until pale and soft. Gradually beat in the eggs adding a little of the flour. Fold in the remaining flour, spice, fruit, peel and nuts.
• Stir in milk to make a soft consistency. Spread half in the tin.
• Roll a third of the almond paste into a 20 cm (8 in) circle. Place on top of the mixture, top with the remaining mixture; hollow out the centre slightly.
• Bake in a moderate oven 160°C, 325°F gas 3 for 2 hours, reduce to a cool oven 150°C, 300°F, gas 2 for a further 50-60 minutes. Cool in the tin for 15 minutes, then turn out on to a wire rack. Remove the paper.
• Brush the top of the cake with apricot jam. Roll half the remaining almond paste to fit the top of the cake.
• Roll the remainder into balls. Press the paste on the cake, adding the balls as shown. Brush with egg white and brown under the grill.
• Microwave Tip -
• To make jam easier to brush on cake, heat in a small bowl in the microwave with 1 teaspoon water for a few seconds, then sieve.

For the almond paste

• For the almond paste, mix the dry ingredients. Add the lemon juice, almond essence and enough egg to make a stiff, pliable dough. Knead briefly until smooth.
• Brush the top of the cake with apricot jam. Roll out a third of the paste large enough to cover the cake top.
• Lift it on top of the cake, trim the edges. Smooth the top and edges evenly with fingertips. Roll the remaining paste into a strip the width of the side of the cake and long enough to go round the cake.
• Brush the sides of the cake with jam, then place the almond paste round the cake, smoothing on to the sides. Smooth all edges and joins. Leave for 1 - 2 weeks.