Fruitcake:

1. Cream the butter and sugar together then beat in the eggs one at a time until thoroughly blended.

2. Sift in the flour and mixed spice and stir by hand to combine then add the lemon/orange zest and mixed fruits.

3. Spoon half the mixture into your prepared cake tin and smooth the surface.

4. Top with almond paste then spoon the remaining mixture on top and level the surface.

5. Bake in oven 150C/300F for approximately 2 hours.

6. Cover the top with greaseproof paper if browning too quickly. Leave to cool 15 minutes before removing from tin and leave to cool completely.

7. Warm the jam and brush the top of the cake.

8. To decorate the cake, roll out the remaining almond paste, cut a circle and place it on top of the jam and continue to decorate to your liking.

Almond Paste:

1. Put the ground almonds, icing sugar and salt into a food processor and whiz briefly until it's well mixed and a little finer.

2. Add the lightly beaten eggs and essence, then pulse until it forms a ball. If it's very sticky, add another tablespoon of icing sugar.

3. Your homemade almond paste is ready to use or you can wrap it in clingfilm and store it on the fridge for up to 10 days.

4. Roll out half of the almond paste and using the cake tin base as a guide cut out a circle.

5. Line the bottom and sides of your springform pan with greaseproof paper.

6. Enjoy!