Pre heat the oven to moderate, grease and line the base and sides of an 8 inch (20cm), deep round cake tin, with greaseproof paper, then measure fat and sugar into a bowl and beat well until light and fluffy. Add the eggs a little at a time, with
Add all the remaining ingredients, beating well until thoroughly blended, then place half the mixture into the prepared tin and level the surface. Take one third of the almond paste and roll it out to a circle the size of the tin, and
place on top of the cake mixture. Spoon the remaining cake mixture on top and level the surface.
Place the cake in a moderate oven, and bake for about 2 1/2 to 4 hours. Oven temperatures will vary, so best to check after 2 ½ hours
by inserting a warm skewer into the centre of the cake, which should come out clean, and the cake should be pale and golden. If cake appears not done, and top is browning, cover with a piece of foil and return cake to the oven until firm in the middle.
Allow the cake to cool in the tin for about 30 minutes, turn out onto a wire rack to finish cooling.Whilst the cake is cooling, warm the apricot jam, and roll out the remaining almond paste and cut a disk to fit the top of the cake.
When cake is
cool, brush the top with the warmed apricot jam, press the almond paste disk firmly on top of the cake, and crimp the edges to decorate. Form the remaining almond paste into 11 balls to represent 11 apostles, and arrange them around the outside of the top
of the cake. Brush over the completed top of the cake with beaten egg. Wrap all but the top of the cake in foil. Stand in a roasting tin and brown the top for a few minutes in the centre of the oven, for a finished golden colour.
Use a little lemon icing, in the centre of the cake to hold chosen decorations in place.