1. Preheat oven 160C/320F/Gas 3

2. Grease and line 20m/8in deep, round cake tin with baking parchment

3. Combine all the cake ingredients in a large mixing bowl or food processor. Beat well until well blended.  Place half the mixture into the prepared tin and level the surface.

4.To make the apricot kernel marzipan centre and “apostle balls”, grind the apricot kernels to a powder in an electric grinder.  Place the ground kernels and icing sugar in a food processor.  Process, slowly dripping in the egg yolk, orange juice and almond essence until you have a smooth pliable paste. Set aside about a third of this marzipan for the apostle balls cake decoration.

5. Scatter icing sugar on a board and roll out remaining kernel paste into a circle to cover the cake mixture.  Place the circle over the cake mixture, spoon the remaining cake mixture on top of the paste and level the surface.

6. Bake for about one and three-quarter to two hours or until golden brown and firm in the middle.  If toward the end of the cooking time the cake is getting too brown, loosely cover with a piece of foil.  Allow the cake to cool in the tin before turning onto a cooling rack.

7. Whilst the cake is baking, make the almond marzipan for the top of the cake in the same way as the apricot kernel marzipan.  

8. When the cake is cool, roll out the almond marzipan on an icing sugar covered board and use it to cover the cake.  Then make the 11 even sized balls out of apricot kernel marzipan and arrange the around the edge of the cake.

9. Lightly brush with a beaten egg and glaze under a hot grill for about five minutes turning the cake so it browns evenly.  You could use a blow-torch for this if you prefer.

10. Tie spring coloured ribbon around the edge of the cake and scatter a few narcissi or primroses in the centre for decoration.