Turn out the risen dough and without knocking back roll into a rectangle about 35 x25cm (14x10in). With the long side facing you. Spread the cranberry mixture evenly over the dough.
Next roll out 225g (8oz) marzipan thinly and lay it over the cranberry mixture.
Roll up the dough from the long side like a swiss roll. Roll it a few times to seal. Then cut in half lengthways cutting almost the whole length of the roll leaving it joined at one end.
Twist the two lengths together and then join the ends to form a circular crown (Couronne). Carefully transfer to a baking sheet lined with baking parchment.
Place the whole tray inside a clean plastic bag or cover loosely with oiled cling film and leave to rise for about 1-2 hours and is doubled in size.
Preheat the oven to 200℃ (180℃ fan)/400°F/gas mark 6. Bake the Courrone for 25 minutes until risen and golden. Allow to cool for a few minutes on the tray then transfer to a wire rack.
Brush with maple syrup.
Mix 100g (3½oz) icing sugar with 1 tbsp maple syrup and enough water to make a smooth thin icing and drizzle over the warm loaf. Sprinkle with flaked almonds and leave to cool.