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Leave the cakes overnight so that the icing can dry (do not store the cakes in the fridge). Repeat steps 9, 10 and 11 for the 23cm/9in cake using 1kg/2lb 4oz each of marzipan and icing.
Preheat the oven to 190C/170C Fan/Gas 5. Grease the sides of a 23cm/9in round cake tin and line the base with baking paper. Mix together the eggs, yoghurt and sunflower oil in a large bowl.