Preheat the oven to 180°C and line a 23cm cake tin with parchment.
Cream the butter and sugar until fluffy and mix almonds with flour separately.
Slowly beat eggs into the butter mixture, then gradually fold in dry ingredients and zest.
Fold in orange juice and mincemeat, then bake for 35 minutes and cool.
Melt butter with zest, juice, and sugar for the curd in a double boiler.
Stir in beaten eggs and yolks, cooking for 10 minutes until thick.
Place sponge pieces in a dish, drizzle with Marsala, and top with custard.
Layer with cooled curd, chill for one hour, then top with whipped cream and decorations.