Simnel bundt cake

Method

1. Melt the 30g butter and brush inside a bundt tin (ours was 25cm across), making sure you get the butter into all the crevices
2. Sprinkle the 2 tbsp flour in the tin and shake it to coat the butter with a layer of flour
3. Tap out any excess
4. Preheat the oven to 180°C/fan 160°C/Gas 4
5. In a large bowl or freestanding mixer, beat the butter with both sugars together until light and fluffy
6. Add the eggs, 1 at a time, beating well between each addition
7. Combine the flour, ground almonds, baking powder, bicarb, cinnamon and zests, then carefully fold through the batter, along with the 120ml milk and almond extract
8. Pour the batter into the prepared tin then bake for 50-60 mins, or until well risen and golden, and a toothpick inserted comes out clean
9. Remove from the oven
10. Twist a tea towel into a ring shape and put it in the kitchen sink with the plug in
11. Drench the towel in hot water and sit the tin in the middle of it, then leave for 10 mins — this will help the cake to come out of the tin more easily
12. Invert onto a wire rack and remove the tin
13. Leave to cool completely
14. If the sponge doesn’t come away from the sides easily, return it to sit in the hot water for another 10 mins
15. To decorate the cake, start by arranging the marzipan balls around the top
16. Put the icing sugar in a bowl with the 1 tbsp milk and the 1 tbsp orange juice, then stir well until you have a thick but runny icing
17. Drizzle over the cake and the marzipan, allowing icing to drizzle down the sides
18. Leave the icing to set before serving in slices