Preheat oven to 160°C and line a 23x15cm rectangular tin with double-layered parchment.
Rinse, drain, and thoroughly dry cherries and pineapple with kitchen paper.
Mix cherries, pineapple, apricots, chopped almonds, sultanas, and lemon zest in a bowl.
Cream butter and sugar until fluffy, then beat in eggs and flour.
Fold in ground almonds and the fruit mixture, then level in the tin.
Bake for 2 hours, covering with foil after 1 hour to prevent over-browning.
Cool in tin for 15 minutes before transferring to a wire rack.
Mix almond paste ingredients to a stiff paste and wrap in cling film.
Whisk egg whites and icing sugar until very stiff to create royal icing.
Dissolve gelatine with water, glucose, and glycerine over simmering water.
Mix gelatine liquid with icing sugar and knead into a smooth fondant.
Reserve a small white piece of fondant and colour the rest pale green.
Roll out almond paste to a 23x15cm rectangle.
Roll out green fondant to a 23x15cm rectangle and place over the almond paste.
Pipe white royal icing court lines onto the green fondant.
Pipe tennis rackets and a net onto greaseproof paper and allow to dry.
Pipe a decorative pink and gold border around the fondant edges.
Assemble the iced layers onto the cooled cake.
Attach the net, rackets, and a small fondant ball to the court surface.