Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, grease and line a 12" x 9" traybake tin
To make the sponge, mix together the butter and golden caster sugar, ideally using an electric mixer. Then whisk in the eggs and milk. Fold in the self raising flour, baking powder and ground almonds
Toss the glace cherries in some flour to coat them then add them to the mixture
Pour the batter into the tin and smooth it out
Bake for 30 minutes or until a skewer inserted in the centre comes out clean. Leave to cool fully
Split the marzipan in half and knead green food colouring into one half and red food colouring into the other half. Dust the work surface with icing sugar and roll them out into strips, connect them by slightly overlapping the edges and using a rolling pin to roll over them and seal the edges together
Use a cherry fondant plunger to cut out the cherry decorations. Lay them on some baking paper to set
When the sponge is cool, brush it all over with the jam
Roll out the white fondant, either onto a silicone mat or onto a icing sugar dusted work surface
Cover the sponge with the white icing, trim the edges, then cut the traybake into squares - 4 by 6. Brush water onto the back of the cherry decorations and stick them down onto each square
Store leftovers in an airtight container for 3-4 days