Recipe Method

1. Preheat oven to 180°C. Grease a 17cm cake tin and line the base and side with 2 layers of baking paper.
2. Place the icing sugar, ground almonds, brandy, 1 egg yolk and lemon juice in a bowl, and stir until mixture just comes together.
3. Turn out onto a clean work surface and knead until smooth. Wrap in plastic wrap and set aside.
4. Use an electric mixer to beat butter, brown sugar and golden syrup in a bowl until pale and creamy. Add the eggs and remaining egg yolk, and beat until just combined. Add the flour and mixed spice, and stir to combine. Stir in the mixed fruit.
5. Spoon the mixture into the prepared tin and bake in preheated oven for 30 minutes. Reduce oven temperature to 150°C and until a skewer inserted into the centre comes out clean, about 40 minutes. Set aside in tin to cool completely.
6. Turn the cake out onto to a clean surface. Heat the jam in a pot, over medium heat until melted. Brush the top of cake with warm jam.
7. Divide the almond mixture into 2 equal portions. Use a rolling pin to roll 1 portion into a 17cm disc. Place on top of cake and use the palm of your hand to smooth. Roll the remaining almond mixture into 9 balls and arrange these on top of cake.
8. Preheat grill on high and place the cake under grill until caramelised, 1-2 minutes.