- Preparation and cooking time
- plus cooling
- Makes 10-12 (depending on your tin)
These little cakes are filled with all the festive, fruity flavours of this classic German Christmas bake - ideal for Christmas morning or a teatime treat
- 200g plain flour
- 50g ground almonds
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- ½ tsp ground cinnamon
- 100g golden caster sugar
- 100g marzipan , diced
- 25g pistachios , roughly chopped
- 50g toasted flaked almonds
- 25g sultanas or raisins
- 50g dried cherries or cranberries
- 50g dried apricots , diced
- 2 large eggs
- 100g unsalted butter , melted and cooled
- 125ml full-fat natural yogurt
- 1 tsp almond extract
- 2 tbsp icing sugar
You will need
- 12 paper muffin cases (we used tulip cases)
- STEP 1
Heat oven to 220C/200C fan/gas 7 and put the muffin cases in a 12-hole muffin tin. Mix the flour, ground almonds, baking powder, bicarb, 1/4 tsp cinnamon, the sugar, marzipan, nuts and dried fruit in a mixing bowl. Whisk together the eggs, melted butter, yogurt and almond extract, then pour over the dry ingredients and very quickly mix with a wooden spoon until the mixture has just come together – the most important thing is to not overmix – don’t worry if there are still a few floury bits.
- STEP 2
Quickly divide the mix between the cases and put in the oven on the top shelf. Bake for 5 mins, then lower the heat to 180C/160C fan/gas 4 and bake for 15 mins more until they are risen, golden, and a skewer inserted into the middle of them comes out clean.
- STEP 3
Once they have cooled a little and are firm enough to handle, lift out of the tin onto wire racks and cool for 5 mins. Mix the icing sugar with the remaining 1/4 tsp cinnamon and sieve over the muffins. Serve warm. Will keep for 3 days in an airtight container.
If you're planning to serve these on Christmas morning, cut down on prep time by weighing and mixing all your dry ingredients on Christmas Eve, having the butter ready in the microwave and your yogurt measured into a mixing jug in the fridge.