To make the crystallised flowers, make sure the flowers are wiped clean and are dry.
Line the baking sheet with baking paper.
Place the caster sugar in a small bowl.
Paint both sides of the flowers with a thin layer of egg white and immediately dip into the sugar bowl and gently move around so the top and underneath of the flower is covered with the sugar.
Place the sugar-coated flowers on the lined baking sheet and put in an airy place for a few hours.
To make the marzipan, sift the icing sugar into a large mixing bowl and stir in the caster sugar and almonds.
Beat the eggs with the almond extract and lemon juice in a separate bowl.
Stir into the dry ingredients with a large spoon until the mixture begins to come together.
Use your hands to continue combining the mixture into a stiff, but pliable paste.
Dust the work surface with more sifted icing sugar and knead the marzipan for a minute or two until smooth.
Return to the bowl, cover tightly with cling film, and leave to stand for 1-2 hours before using. This will allow the almonds to swell and absorb some of the moisture from the eggs.
To make the cake, finely grate the lemon and orange and set the zest aside.
Squeeze the orange and lemon juice into the saucepan and add the dried fruit and cherries.
Bring to a simmer over a medium heat and bubble for a few minutes, stirring constantly until the liquid reduces.
Remove from the heat and leave to thoroughly cool.
Butter and line the base and sides of a 20cm loose-based deep round cake tin with two layers of baking paper.
Preheat the oven to 170C/325F/gas 3.
Place the butter and sugar into a large mixing bowl and beat together with the electric hand whisk until light and fluffy.
Add the eggs, one at a time, beating well after each addition.
Sift the flour and spices into the bowl and fold in.
Drain the dried fruit to remove any remaining liquid and stir into the cake batter along with the reserved orange and lemon zest.
Spoon just half of the mixture into the lined cake tin and smooth the surface as evenly as you can. Put the rest of the cake batter aside.
Take half the marzipan and roll out to 7mm thick.
Place the cake tin over the marzipan and cut round it to make a disc that comfortably fits in the cake tin on top of the first batch of cake batter.
Mould any left-over marzipan into a ball, cover with clingfilm and return to the fridge.
Place the remaining cake mixture over the marzipan disc and place the cake in the oven and bake for an hour and a half.
Check after 45 minutes to check the top isn’t burning. If it is place, a sheet of kitchen foil over the top.
After an hour and a half take the cake out of the oven and check that it’s cooked by inserting a skewer into the middle of the cake. If it comes out clean it’s cooked. If it doesn’t return to the oven for another 10 minutes or so.
When the cake is cooked, remove from the oven and leave it to cool in the tin for 15 minutes.
Remove from the tin, peel off the baking paper, place on the cooling rack and leave to cool to room temperature.
When you are ready to decorate the cake, heat the apricot jam in the small saucepan until runny and use a pastry brush to paint the top of the cake with the jam.
Roll out the remaining marzipan to 7mm and cut out a circle that will fit the top of the cake with 2-3mm extra. Place on top of the cake.
Use your finger or the handle of a wooden spoon to flute the edges of the marzipan.
Make sure the crystallised flowers are dry and crispy and decorate the marzipan on top of the cake with them in any arrangement you choose. Use a little icing to stick the flowers onto the marzipan.
Tie a large ribbon round the cake and give to your mother!
