Christmas cake with orange windows

Preparation

1. Reserve 40 g of candied fruit for the top. Macerate the raisins and the remaining 110 g of candied fruit in the 150 ml orange juice paste for 2 hours. Line the round mold 20 cm, 7 cm high. Heat the oven to 150 °C.
2. Cream butter and brown sugar. Stir the eggs one by one and then flour, almond, baking powder, cinnamon and zest.
3. Add the fruit with the remaining juice, pour into the pan and smooth. Cook 1 hour 30 minutes to 1 hour 45 minutes; a skewer should come out without raw dough. Cover with baking paper if necessary.
4. Allow to cool completely in the pan. Unmould then pack and wait one night before cutting.
5. Rehydrate gelatine for 10 minutes in cold water. Heat the extra 150 ml of juice with the 20 g of sugar until it simmers, remove from the heat and then dissolve the dried gelatin. Pour into an 18 cm round mould lined with cling film, about 6 mm, then refrigerate for at least 3 hours.
6. Brush the cold cake with its 20 g of apricot jam and distribute the 40 g of reserved candied fruits, cut into small very fine dice. Unmould the jelly, remove the film and cut four equal sectors. Put them flat on the cake, without overdoing them.
7. When serving, remove a jelly area with a wide spatula and lay it flat next to it: the jelly remains flexible and does not stand. Candied fruits appear on the cake intact.