You will need:

Edibles:

To Decorate:

• 500g mixed fruits
• 100g mixed peel
• 250g unsalted butter
• 250g light brown sugar
• 250g self raising flour
• 4 eggs
• 1 tsp mixed spice
• 1 tsp ground ginger
• 1 tablespoon apricot jam

• Marzipan
• small bar of milk chocolate
• mini eggs
• blue ribbon

1

Line an (8in) round cake tin. In a large mixing bowl, cream together the butter and sugar.

2

Add in the eggs and combine.

3

Add the flour and spices and beat together.

4

Finally mix in the fruits, mixed peel and apricot jam.

5

Roll out your marzipan onto a surface dusted with cornflour and cut out a circle the same size as your tin.

6

Pour half of your cake mix into your lined tin.

7

Place the circle of marzipan onto the mix.

8

Top with the remaining mixture and bake at 130°C for two and a half hours or until a skewer when inserted, comes away clean.

9

Once baked, leave to cool completely. Once cooled, flip your cake over so the bottom becomes the top, this makes for a nice, flat top to work on.

10

Brush the top of your cake with apricot jam.

11

Roll out another circle of marzipan, this time a little bigger than your cake.

12

Place carefully on top and pinch around the sides to create a wavy pattern.

13

Roll eleven balls of marzipan.

14

Place the marzipan balls on evenly then stick them down with a little apricot jam.

15

Carefully lift the cake and place it in the oven under the grill for 1-2 minutes or until the marzipan starts to brown.

16

Grate some chocolate to become a ‘nest’ and fill the nest with mini egg chocolates.

17

Place a ribbon and bow around your cake, fixing in place with double sided sticky tape.