Steps
- Cover 100g of blanched almonds with boiling water for 5 minutes; drain and dry. Preheat the oven to 350°F / 180°C and line a deep 8in / 20cm round cake pan.
- Beat 180g of softened unsalted butter and 180g of light muscovado sugar until fluffy. Stir in the zest of 1 large orange and 3 tablespoons of apricot jam.
- Sift 225g of all-purpose flour with 1 teaspoon of baking powder. Gradually beat 3 beaten large eggs into the butter mixture, adding a little flour if it curdles.
- Fold in the remaining flour, 100g of ground almonds, 2 tablespoons of milk, 500g of mixed dried fruit, and 100g of whole candied cherries. Smooth into the pan and arrange the whole almonds in concentric circles on top.
- Bake for 45 minutes, then reduce to 325°F / 160°C and bake for 60-80 minutes. Check after 50 minutes, then every 10 minutes; a skewer should have only a few moist crumbs.
- Warm 1 tablespoon of milk with 2 teaspoons of superfine sugar until dissolved. Brush over the cake; bake for 2-3 minutes more. Cool completely, unmold, wrap in foil, and let mature for 2 days before slicing.