Roll out the almond paste on a work surface lightly dusted with icing sugar, to a rectangle slightly larger than the cake. Neatly cut out a 23x15cm/9x6in rectangle and place on silicon sheet dusted with icing sugar (this will enable you to slip the almond paste on top of the cake, once the cake has cooled). For the almond paste, mix the ground almonds, caster sugar and icing sugar in a bowl. Stir in the egg and almond essence. Knead in the bowl to form a stiff paste but don’t over-knead as this will make the paste oily. Wrap in cling film and set aside.

Preheat the oven to 160C/140C Fan/Gas 3. Grease a 23x15cm/9x6in rectangular cake tin. Line the base and sides with a double layer of baking parchment. For the royal icing, whisk the egg whites in a large bowl until they become frothy. Mix in the sifted icing sugar a tablespoonful at a time. You can do this with a hand-held electric whisk but keep the speed low. Beat the icing until it is very stiff and white and stands up in peaks. Cover the surface of the icing with cling film.

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Divide the royal icing equally between 3 bowls. Colour one bowl pale dusky pink and colour the second bowl a light gold colour, using the autumn leaf colouring. Leave the third bowl white. Sieve half of the icing sugar into a large bowl. Make a well in the centre, add the gelatine mixture and using a wooden spoon mix together. Sieve the remaining sugar onto the work surface and tip the mixture onto it. Knead together until the fondant is smooth and pliable. Reserve a thumb size piece of the white fondant and wrap in clingfilm. Little by little, add mint green food colouring to the remaining fondant and knead to a pale pistachio green colour. Wrap in clingfilm to prevent it drying out. Spoon most of the white royal icing into a piping bag fitted with a number 3 writing nozzle. Pipe the outline of a tennis court on top of the green fondant, leaving a 2cm/¾in gap around the edge.

When the cake has cooled, gently lift the decorative iced layer of almond paste and fondant onto the cake. Bake for 2 hours, or until golden-brown and a skewer inserted into the centre of the cake comes out clean. Cover the cake loosely with aluminum foil after 1 hour to prevent the top becoming too dark. For the fondant, place the gelatine, 2 tablespoons water, glucose and glycerine in a bowl set over a pan of gently simmering water and heat until the gelatine has dissolved (do not allow the water to boil or the gelatine to get too hot). Remove from the heat.

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In a separate bowl, cream the butter and sugar together until pale and fluffy. Beat in the eggs one at a time, with a spoonful of flour to prevent the mixture curdling. Fold in the remaining flour and ground almonds. Lightly fold in the fruit and nuts then pour the mixture into the prepared cake tin. Level the surface. Put the cherries in a sieve and rinse under running water then drain well. Dry the pineapple and cherries very thoroughly using kitchen paper. Roll out the green fondant on a surface lightly dusted with icing sugar, to a rectangle slightly larger than the cake. Neatly cut out a 23x15cm/9x6in rectangle and carefully place on top of the almond paste.