Grate the zest from the orange and squeeze the juice into a large bowl.

Snip the apricots into small pieces and add them to the bowl along with the mixed dried fruit and marsala.

Cover with cling film and leave to soak overnight.

Grease the cake tin with butter, then line the base and sides with a double layer of parchment.

Preheat the oven to 160°C/140°C fan/gas 3.

Put 200g of the amaretti biscuits in a food bag and crush them into fine crumbs.

In a large bowl, beat together softened butter and sugar until pale and creamy.

Mix in the eggs one by one.

Sift in the flour, baking powder, mixed spice, and salt.

Add the amaretti crumbs and mix until evenly combined.

Fold in the soaked fruit and almonds.

Transfer the cake mixture into the prepared tin.

Bake for 2 hours, then reduce the oven temperature to 140°C/fan 120°C/gas 1.

Cover the cake with foil and bake for another 1 hour 30 minutes, or until risen and golden brown.

Check for doneness with a cocktail stick.

Allow the cake to cool on a rack.

Poke holes all over the cake with a cocktail stick, then drizzle 2 tbsp marsala or sherry over it.

Once cooled, wrap the cake in clean parchment and store in a cool, dark place.

Feed it every seven to 10 days until ready to decorate.

Unwrap the cake and brush a thin layer of apricot glaze over it.

Knead the marzipan until soft, then roll it out on a surface dusted with royal icing sugar to form a circle about 35cm across.

Place the marzipan over the cake, smooth it down, and trim the excess.

Spray the marzipan lightly with gold spray, then heavily spray almonds.

Break four of the remaining amaretti biscuits into nuggets.

Mix royal icing sugar with water until thick but runny, then spoon it over the cake and spread it to the edges.

Decorate the cake with whole and broken biscuits, almonds, and sugar decorations.

Dust with icing sugar through a fine sieve for a snowy effect.

Allow the icing to set before serving.

Enjoy your glittering Amaretti Christmas Cake!