In a mixing bowl, soak the Urban Fruit dried mango and pineapple in dark rum overnight.

The next day, preheat the oven to 160c/ gas mark 3. drain the fruit thoroughly and dry carefully with kitchen paper. Chop the mango and pineapple into small dice and in a small mixing bowl coat thoroughly with the ground almonds and coconut.

Take 175g of the marzipan and cut into 1cm dice. Wrap the rest in clingfilm and set aside.

Using an electric mixer, cream the butter and sugar together until light and fluffy. Beat in the two eggs until smooth then beat in the plain flour, ginger and vanilla extract until just combined.

Mix in the fruit and nut mixture and when folded through decant spoonfuls into the 12 hole baking tin. Smooth the tops of the batter so the tops are flat-ish.

Bake in the centre of the oven for 45-50 minutes until a cocktail stick comes out of the centre cleanly. (You can check them after 30 minutes and cover with foil if the tops are starting to brown.)

Allow the cakes to cool in the tin for a few minutes then remove carefully and transfer to a wire cooling rack to cool down completely.

When the cakes are completely cool, use a serrated knife to level the tops.

Knead the remaining marzipan and roll to 5mm thickness. Cut out circles of marzipan with a crinkly round cutter.

Warm the apricot glaze for a few seconds in the microwave and spread blobs on the tops of the cakes to “glue” down the marzipan circles. Smear a little more apricot glaze in the centre of the marzipan circles ready for the sugar paste topping.

Next roll the sugar paste to 5mm thickness and cut out circles to top the marzipan. Finally stamp out the snowflakes and affix these to the sugar paste cake tops with a drop of water. The cakes are now ready to serve.