Winter Marzipan Cinnamon Star Cake with Orange Blossom Glaze

Preheat oven to 170°C (150°C fan/340°F). Butter a 26cm springform pan and dust with flour. Break cinnamon stars into chunky pieces, ensuring recognizable pieces remain.

Knead marzipan with hands until soft and divide into small pieces. Cream with soft butter and sugar in a stand mixer for 5 minutes until light and fluffy. Beat in eggs one at a time.

Combine flour, baking powder and salt in a separate bowl. Alternately fold this mixture and milk into the marzipan mixture, beginning and ending with flour mixture. Stir in vanilla extract.

Gently fold the broken cinnamon stars into the batter with a wooden spoon. Ensure even distribution without crushing the pieces.

Pour batter into prepared pan and smooth the surface. Bake for 50-55 minutes until a skewer inserted in center comes out clean. Surface should be golden brown.

Let cake rest in pan for 10 minutes, then turn out onto a wire rack and cool completely, about 2 hours.

Sift icing sugar and whisk with orange juice, orange blossom water and orange zest until smooth and thick. Consistency should drip from spoon but not be too thin.

Pour glaze evenly over cooled cake and spread with a palette knife. Let set for 30 minutes before slicing.