- 100g glace cherries
- 400g mixed dried fruit including raisins, sultanas and candied peel
- 4 tsp mixed spice
- 500g white marzipan
- 100g dairy-free margarine
- 100g dark muscovado sugar
- 6 tbsp marmalade
- 2 bananas
- 200g rice flour
- 100g ground almonds
- 4 tsp gluten-free baking powder
- 200ml apple juice
- 2 tbsp apricot jam
- Turn the oven to 140°C and line a 18cm-diameter tin with baking parchment.
- Rinse the glace cherries and chop them up, then place in a small bowl with the rest of the dried fruit and mixed spice. Stir to coat all the fruit in the spice.
- Roll out the marzipan to a 2–3mm thick sheet (use a little icing sugar for dusting). Place your baking tin on the marzipan and use it as a template to cut two circles.
- In a mixing bowl, cream together the margarine, sugar and marmalade.
- Gradually mash in the bananas and stir in the rice flour, ground almonds and baking powder.
- Add the spiced fruit mix and apple juice, then stir until everything is well combined.
- Scoop half of the mixture into the tin, followed by one of the marzipan circles.
- Spread the rest of the mixture on top, flattening it out with a spatula.
- Cook for 1 hour and 40 minutes until the cake is browned and cool in the tin.
- Brush with the jam and top with the second marzipan circle. Decorate with extra marzipan as desired.
7 years to diagnosis 
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