Preheat the oven to 160°C.
Grease and line a 20cm round cake tin with baking parchment.
Beat all cake ingredients in a large bowl and level half the mixture into the tin.
Roll one-third of the marzipan into a 20cm circle and place it over the cake mixture.
Top with the remaining mixture, level the surface, and bake for 105 to 120 minutes.
Cool the cake in the tin and then transfer to a wire rack.
Brush the top with warmed apricot jam and top with half of the remaining marzipan.
Crimp the edges, score a lattice in the center, and place 11 marzipan balls around the edge.
Brush with beaten egg and brown under a hot grill for five minutes.
Brush flowers with egg white, coat with caster sugar, and leave to harden.
Arrange the crystallized flowers in the center of the cake.