Heat oven to 160C/140C fan/gas 3.
Grease a deep 20cm round cake tin with
a little bit of the butter, then line with
greaseproof paper or baking parchment.
Wrap a couple of sheets of newspaper
around the outside of the tin, then
secure with string.
In a food processor, whizz the almonds
with the flour until the mix resembles
crumbs. Beat the butter and icing sugar
until light and fluffy. Beat in the eggs,
one by one, then fold in the flour and
almonds, dried fruit and brandy. Scrape
into the tin, level the surface and bake
for 1 hr 15 mins, until a skewer poked in
comes out clean. Cool in the tin.
When the cake is completely cold,
make the icing quickly by beating the
butter, jam and icing sugar until pale.
Don’t allow the butter to get too warm
or overbeat as the icing might split.
Swirl all over the cake, then leave in
a cool place to set (but not the fridge).