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.
Cook’s Tips
If you prefer, use a standard buttercream flavoured with ½ teaspoon almond essence instead of ground almonds.
Head of Dairy Diary; I'm passionate about producing high quality products that our customers will cherish. I'm also a mum of three and I enjoy cooking, walking, gardening and art with my family, as well as lino printing (if I find time!)
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