For The Cake For The Marzipan

For The Marzipan

1. Combine the ground flaxseed and 4 tablespoons of water in a small bowl and set aside.
2. In a large bowl, combine the ground almonds and coconut sugar.
3. Pour in the flaxseed mixture and almond essence. Bring the ingredients together, first with a spoon and then with your hands, to form a soft, kneadable dough. If it's dry, add a little more water, but be cautious as it can easily become sticky.
4. Let the dough rest for 10 minutes.

For The Cake

1. Lightly grease the cake tin with oil. Cut out two layers of non-stick baking paper for the base and sides and press them into place (the oiled side should help them stay put). Preheat the oven to 170 degrees Celsius.
2. In a large bowl, combine the flour, baking powder, salt, lemon rind, and dried fruit (not the cherries). Stir until well blended.
3. Measure the soya milk into a large jug and add the lemon juice. Let it stand for a moment to curdle.
4. Rinse the glacé cherries under running water and chop roughly.
5. Add the coconut sugar, oil or extra dairy-free milk (whichever you're using), and chopped glacé cherries to the curdled soya milk. Mix well to combine.
6. Take a portion of the marzipan and cut off a 2/5th piece. Place a sheet of non-stick baking paper on the worktop and roll out the smaller portion into a circle the same diameter as the cake tin.
7. Pour the wet ingredients into the dry ingredients and mix quickly to combine, scraping the flour from the bottom of the bowl.
8. Spoon half the mix into the prepared cake tin. Gently invert the baking paper with the disc of marzipan over the tin and peel it off to rest on top of the mix.
9. Cover the marzipan disc with the remaining cake mix. Tap the tin on the worktop and immediately transfer it to the oven.
10. Bake for 40 minutes. Check with a skewer - if it comes out clean, the cake is ready.
11. Let the cake cool in the tin for 5 minutes, then transfer it to a cooling rack. Peel off the baking paper and let it cool completely.
12. Store in an airtight container. Wrap the unused marzipan in cling film and refrigerate.
13. The next day, remove the marzipan from the fridge. Cut off 1/5th and divide it into 11 small balls. Roll out the remaining 2/5ths into a round slightly bigger than the cake's diameter.
14. Lay the marzipan disc over the top, crimping the edges slightly. Arrange the 11 marzipan balls on the top. Alternatively, use all the marzipan to cover the cake and decorate with mini eggs, Easter chicks, or Spring flowers to make it a seasonal Easter treat.