Chetna Makan’s saffron and pistachio Christmas cake

Method

1. Put the sultanas, cranberries, 225ml brandy and orange juice in a saucepan, then bring to the boil. Reduce the heat and simmer for 15 minutes. Leave to cool.
2. In a small pan, heat the milk and saffron until just simmering. Set aside to cool.
3. Heat the oven to 150°C/130°C fan/gas 2. Wrap 2 layers of non-stick baking paper around the cake tin, rising 10cm above the rim; secure with kitchen string.
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4. In a large bowl, beat the butter and sugar with an electric mixer until pale. Add the flour, almonds, eggs, saffron milk, mixed spice and cardamom, then beat for 
2 minutes more. Fold in the soaked fruit, chopped hazelnuts and 75g pistachios. Spoon into the prepared cake tin, then bake for 2 hours 40 minutes or until a skewer pushed into the centre comes out clean.
5. Cool in the tin for 10 minutes, then turn out onto a wire rack. While the cake is still warm, make a few holes in the top with 
a skewer and pour over 2 tbsp brandy.
6. Once the cake is completely cool, brush the top and sides generously with some 
of the jam (set aside the rest). Dust a clean work surface wth icing sugar, then roll out the marzipan until large enough to cover the top and sides of the cake – about 3-4mm thick. Roll it up onto a rolling pin, then unroll it over the cake and smooth. Brush the sides with more jam (reserve the rest), then press on the ground pistachios.
7. For the topping (see tips), pierce each hazelnut with a cocktail stick and put a heavy book (or two) on the edge of a work surface. In a frying pan, heat the sugar over a low heat for 4-5 minutes, without stirring, until it turns to brick-red caramel, then take off the heat. One at a time, dip the nuts into the caramel, twirling to coat thickly, then slide the sticks under the book(s) with the nuts jutting over the edge. As the caramel drips it will form stalagtites. (If the caramel in the pan starts to set, gently warm to loosen, then continue.) Once the caramel has cooled and hardened, carefully remove the caramel nuts from the cocktail sticks.
8. Brush the marzipan top of the cake with the remaining jam, then cover with the caramel hazelnuts with their caramel stalagmites pointing upwards.