Preheat oven to 165 degrees C. Grease and flour a 25cm ring pan.
In a large bowl cream butter and sugar together until well mixed with an electric mixer. Add eggs one at a time and beat until mixture is light and fluffy. Blend in flour and salt. Mix in almond essence. Turn batter into prepared pan.
Bake for 60 minutes or until a skewer inserted in the centre of the cake comes out clean. Cool in pan for 10 minutes. Remove from pan and transfer to a wire rack to continue cooling.
Break off tablespoon sized pieces of the marzipan and shape into holly leaves. Using the tip of a knife score the shaped holly leaf to resemble veins in the leaves.
Mix green food colouring with a small amount of water and brush the holly leaves, repeating until desired colour is reached. Set aside on waxed paper.
Break off 2 tablespoons of marzipan and knead in several drops of red food colouring. When colour of almond paste is a bright red break off smaller pieces. Roll into balls to resemble holly berries. Place on waxed paper.
In a small bowl combine icing sugar and milk. Mix until smooth.
When the cake has cooled drizzle with the icing sugar glaze. Top with blanched almonds and garnish with the marzipan holly leaves and berries.