100g ground almonds
50g caster sugar
1 tsp baking powder
175g orange marmalade
Then add all the dry ingredients and the marmalade, and fold through the egg mixture until well combined.
You should end up with a foamy, loose mixture. Pour into the tin and put into the oven immediately. Bake for 30-35 minutes or until a skewer stuck into the centre comes out clean. If the cake starts to brown too much on top before being ready, cover its top with foil and reduce the oven heat a little.
200g icing sugar
1 -2 tblsp lemon juice
lemon zest (if desired)
Mix the juice in with the icing sugar and stir until smooth. Adjust for desired thickness/runniness by adding more juice or more sugar.
Roll out a small piece of fondant, using cornflour to prevent it sticking. Stamp the fondant with the cutters, then add a cachou to the centre of each flower, fixing it with a drop of water.
A small amount of fondant will make lots of flowers, so it's worthwhile doing a big batch once in a while and keeping them for use in decorating.