Cream 110g (4oz) butter and caster sugar together until pale and fluffy. Beat in eggs, one at a time, each with 1 tablespoon flour

Fold in remaining flour, spice and dried fruit and spoon into paper cases. Cut marzipan into 9 equal pieces and roll each one into a ball. Place in centre of each cake and push down slightly

Bake for 18-20 minutes until risen and just firm to touch. Cool on a wire rack

ream together remaining butter, icing sugar, ground almonds and enough milk for a piping consistency. Use an icing bag to pipe onto each cake. Sprinkle 11 pearls on each