Easter Celebration Cake Recipe
The eleven balls of marzipan on top represent the twelve apostles (excluding Judas).

Place the butter in a large mixing bowl and whip with an electric mixer for one minute, then add the sugar, continuing to whip until the mixture is smooth and pale. Beat eggs and slowly add to the vanilla and beat until well incorporated, adding a teaspoon of flour if the mixture begins to curdle.
Sift in the flour and ground almonds and fold through until well combined. If the mixture is a bit too thick, add a little milk until you have dropping consistency. Spoon evenly between the pans and carefully smooth the tops.
Bake until risen and golden. The cake on the top rack may cook slightly quicker than the one on the bottom - you can either swap them halfway through baking or take them out separately. When cool enough to handle, turn out, remove the paper and finish cooling on a wire rack.
Whip the double cream until just thick enough to hold a peak.
When the cake is cool, place one of the cakes upside down onto a serving plate and spread with the cream. Press the strawberries, cut side down, into the cream, then place the other cake on top.
Divide the marzipan in half and roll one half into a circle the size of the cake.
Warm the apricot jam in the microwave or over a pan of simmering water and brush the tops of cakes, then lay the circle of marzipan on top.
Form 11 balls with the remaining marzipan and use the apricot glaze to stick them evenly around the rim of the cake. Dust with icing sugar, then quickly toast under a hot grill to lightly brown the top and balls.
Decorate the center of the cake with edible fresh flowers, if desired.