Heat the oven to 150°C.
In a large bowl, pour the butter, the sugar, the 4 eggs, the flour, the sultanas, the currants, the candied cherries, the orange and lemon zests and the cinnamon. Whisk together until thoroughly mixed.
Butter and line a 20cm deep round cake tin. Pour half of the mixture and make sure the surface is l
Cut 1/3 of the almond paste. Use a rolling pin to flatten it until it takes a circle shape of the same size as the cake tin. Lay it on the dough. Cover with the other half of the cake mixture and smooth out with a spoon.
Put the cake mixture in the oven and leave it for approximately 2 hours and a half or until the cake is firm and well risen. You can use a foil to cover the cake after the first hour if you think it browns too fast. Let the cake cool down for 10 minutes in its tin. Then turn it out of the tin onto a wire cooling rack.
When completely cooled, warm the apricot jam and spread it on top of the cake with a brush. Cut half of the remaining almond paste; roll out to the size of the cake. Firmly apply on the top and pinch the edges to make a little decoration.
Take a sharp knife and create a lattice pattern on the marzipan. Divide the remaining almond paste into 11 balls, one for each loyal apostle of Jesus Christ, and place them in a circle on the marzipan.
Heat the grill. Brush the cake with the beaten egg and put it under the grill until it takes a nice golden colour.