Ingredients

• 175g butter, melted
  225g wholemeal self-raising flour
  1 tsp ground cinnamon
  1 tsp ground mixed spice
  1 tsp LittlePod vanilla paste
  100g light muscovado sugar
  125g mixed dried fruit
  75g dried apricots, chopped
  75g chopped walnuts
  75g chopped/grated marzipan
  3 medium eggs
  150ml milk
  zest of 1 medium orange
  4 tbsp apricot jam
  300g marzipan
  iced flowers/mini eggs to decorate

Method

1. Measure out the flour, cinnamon and mixed spice and then add the sugar, dried fruit, nuts and chopped marzipan.
2. In a separate bowl, beat the eggs, then add the milk, natural vanilla paste and orange zest. Add the milk and egg mix and melted butter to the dry ingredients and mix until combined.
3. Spoon the mixture into a lightly-greased 12 x 125ml muffin tin and bake in the oven for 30 minutes,or until a skewer inserted comes out clean.
4. Leave to cool slightly, then transfer onto a wire rack to cool completely.
5. Roll out the marzipan to a 2-3mm thickness and cut out using a cutter that is roughly the same size as the diameter of the cakes.
6. Spread a teaspoon of apricot jam on each cake then top with the marzipan and decorate with an individual flower or mini egg. Use extra jam as glue if necessary!