Preheat oven to 160C.

In a bowl, combine maida, almond meal, baking powder, milk powder and mix well. Set aside.

In another bowl, cream together butter and light brown sugar.

Add zest and marmalade and whisk until incorporated.

Add the butter milk little by little and beat together. The mix might look curdled, but it is completely fine.

Add the dry ingredients and fold everything together.

Add a tsp of flour to the dry fruits and peel mix and mix well.

Add it to the batter and fold them together.

Finally add milk and mix well.

Transfer the batter to a 7” lined and greased round tin. Decorate the top of the cake with blanched almonds.

Bake the cake in preheated oven for 30-35 minutes.

Cool on wire rack, flip the cake, remove the butter paper and flip it back on to a serving plate.

Use a sharp knife to slice the cake into wedges.

Remaining cake can be wrapped in cling film and stored in airtight box for two days at room temperature.