Beat 250g softened butter and 175g of caster sugar until light and fluffy. Stir in 6 eggs, 250g of self-raising flour, 1tsp of baking powder, zest of one orange and half its juice too.
Toss 100g of glace cherries in 2tbsp extra flour and fold into the batter along with 250g of grated marzipan. You might need to chill it in the fridge for an hour or so first.
Spoon into a 20cm greased and lined tin and bake for 1½ hours until risen and a skewer comes out clean. Leave to cool in the tin for 10mins before turning onto a wire rack.
Mix the 100g of icing sugar with 1tbsp water to make a loose icing. Scatter 50g of flaked almonds over the cake and position 10 - 12 glace cherries around the edge using icing to fix them in place.
Drizzle the remaining icing over the top and finish with a scattering of orange zest.
Et voila! Serve with a dollop of whipped cream and an americano.