Combine cranberries and liqueur in a small bowl; cover, stand overnight.

Meanwhile, cut the unpeeled orange into 8 wedges. Slice wedges thinly crossways. Tie seeds in a small muslin bag; place fruit and seeds into small bowl. Add water; cover and stand overnight.

To make marmalade, transfer orange mixture into a medium saucepan; bring to the boil. Reduce heat and simmer with lid on, stirring occasionally for about 40 minutes or until rind is tender.

Add sugar to pan. Stir over high heat, without boiling, until sugar dissolves. Bring to the boil. Boil with lid off and stir occasionally for about 20 minutes or until marmalade jells when tested. Strain marmalade through sieve into a small heatproof bowl. Reserve marmalade and rind mixtures separately, cool. Discard seeds.

Preheat oven to 150°C. Grease a 20cm baba or fluted ring pan well; sprinkle with flour, shake out excess.

Beat butter and marmalade in small bowl with electric mixer until combined. Beat in eggs, one at a time (mixture will curdle at this stage but will come together later). Transfer mixture to large bowl and stir in ground almonds, sifted flours, cranberry mixture and rind mixture. Spread mixture into pan.

Bake cake about 1¼ hours. Stand cake in pan 5 minutes, before turning onto wire rack to cool.

Meanwhile, to make cranberry glacé icing, sift icing sugar into medium bowl. Stir in enough juice to make a stiff paste. Stir mixture over medium pan of simmering water until icing is spreadable.

Drizzle cold cake with icing.