•icing sugar, for dusting
• 450g ready-to-roll icing
• 2 tbsp apricot jam
• 1 tsp honey
1. Preheat the oven to 180ºC, gas mark 4. Grease a 20cm cake tin and line the base with baking parchment. Beat the eggs, sugar and salt with an electric whisk till pale and thick.
2. Stir in the squash and the orange and the lemon zest, then beat until well combined. Add the rice flour, ground ginger, almonds and baking powder and beat again. Fold in the cystallised ginger and mixed peel with a spoon. Tip into the cake tin and bake for 1 hour, cover with foil after 40 minutes. Cool on a wire rack then remove from the cake tin.
3. On a surface dusted with icing sugar, roll the icing to 10cm larger than the cake's top. Spread a layer of jam over the cake, place the icing on top and press on it over the cake's top and sides. Trim any excess and use it to make 11 marble-sized balls. Dot honey under each ball and place on the cake.