Preheat the oven to 160°C/140°fan/320°F/gas 3. Grease a 20cm cake tin and line with baking parchment.
Mix the vanilla yogurt, sugar, flour, butter, dried fruit, eggs, spice and baking powder in a large bowl until fully combined. Spoon half the mixture into the prepared tin. Dust a work surface with icing sugar and roll out 100g marzipan to form a 20cm disc that just covers the top of the cake.
Place this on top of the mixture in the tin, then spoon the remaining cake mixture on top. Bake in the oven for 1¾-2 hours or until browned on top and firm to the touch. If browning too quickly after about an hour place foil over the top.
Cool in the tin. Once completely cool, roll out 200g of marzipan into a 20cm disc.
Brush the warmed apricot jam over the top of the cake then place the marzipan disc on top.
Roll the remainder of the marzipan into 11 balls and place around the top. Place the cake under a preheated grill until golden. Decorate the centre with chocolate foiled eggs or edible spring flowers (like rose petals, crystal violets).