I added two extra ingredients to my Bara Brith recipe, see Gluten Free tab above, to create a hybrid cake for Easter. Following the recipe, the fine zest of a whole orange was added to the mixture, it smelled wonderful.
After placing half the mixture in the prepared 2lb loaf tin, I then added a layer of bought marzipan, and cut some in slices about 1/2cm in thickness:
The rest of the cake mixture was put on top of the marzipan, and the top smoothed off. It was baked as per the temperature and 5 minutes longer than the time on the Bara Brith recipe.
Here it is, cut in half: