Directions

1. Preheat oven to 190°C/170°fan/Gas 5 and line a muffin tin with 9 paper cases

2. Cream 110g (4oz) butter and caster sugar together until pale and fluffy. Beat in eggs, one at a time, each with 1 tablespoon flour
3. 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
4. Bake for 18-20 minutes until risen and just firm to touch. Cool on a wire rack
5. 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