Heat the oven to 180C (160C fan)/350F/gas 4, then grease a 20cm cake tin and line it with greaseproof paper.

Put the almonds in a small heatproof bowl, pour over boiling water to cover and put to one side.

In a large bowl, beat the softened butter and sugar with an electric mixer for three to four minutes, until light and fluffy.

Add the orange zest and marmalade, and mix again to get rid of any lumps.

In a second large bowl, mix the ground almonds, flour, baking powder and salt, then tip this dry mixture into the butter bowl

Mix in the milk slowly to make a batter, then fold in the dried fruit.

Scrape the batter into the lined tin, and smooth out the top with the back of a spoon.

To decorate the top of the cake, drain the soaked almonds, then place some in a ring all around the outside edge of the cake.

Make a second ring of almonds half a centimetre inside the first one, and repeat twice more, to make four almond circles in all (or until you run out of space and/or almonds).

Bake for 45 minutes, then turn down the oven to 160C (140C)/325F/gas 3 and bake for another hour, until a skewer inserted into the middle comes out clean.

Take the cake out of the oven, brush the top with the extra three tablespoons of marmalade, then put back in the oven for three minutes.

Remove again and leave to cool in the tin before unclipping.

If you have the time, wrap the cooled cake in foil and leave for 48 hours before eating – this will really enhance its flavour and texture before slicing and serving.