Heat the oven to 150°C fan (170°C / 350℉).
I used ready made marzipan that had already been pre rolled out into a fairly thin thickness. Using a cutter, cut out four fairly thin circles. I used a cutter slightly smaller than my cupcake cases. Put the rest of the marzipan to one side.
Prepare your muffin tins by greasing well, or use cake cases. A good tip: I used foil cases and they made it very easy to get the cakes out (they also don’t need greasing).
Cream the butter and sugar together in a large bowl using an electric whisk or food processor. When it’s pale and fluffy, add the egg, then beat again until nice and smooth.
Combine the flour, ground almonds, spices, baking powder and baking soda, then add to the egg mixture and on the lowest setting, mix just until everything has been incorporated.
Add the milk and fold in the dried fruit.
Spoon half the cake mixture equally among the 4 cupcake cases or muffin holes and then with a knife, smooth over the tops until they are fairly even (the mixture is very lumpy due to the fruit, so even it out the best you can).
Press one of the prepared marzipan circles down into each one. Using the remaining batter, divide equally between the cupcakes, once more smoothing over until you are left with a fairly flat surface and where you can not see any marzipan poking through.
Bake in the centre of the oven for around 35 minutes. When ready, the cakes will be a deep brown and an inverted skewer will come out clean. Remove from the oven and allow to cool completely before carefully removing from the tin / cupcake cases.
In the meantime, cut out four more circles from the marzipan. Gently push up the edges to make a fluted look. Take the remaining marzipan and roll it into four balls.
When cooled, warm the jam a little, and then brush over the top of each cake.
Place the marzipan circles on top of the cakes, and place one ball on top of each cake.
Sprinkle with a light dusting of icing sugar. Enjoy!