• The night before you want to make these cakes soak the dried fruits (excluding the dates) in the hot tea.
• Preheat the oven to 160°C fan/180°C/350°F/gas mark 5.
• Grease a 12 hole mini loaf tin. Mine has removable bases but you may wish to use liners or greaseproof paper if yours doesn’t.
• Make your chia eggs by mixing 4 tablespoons ground chia seeds with 12 tablespoons cold water. Set aside and allow to thicken.
• Drain and roughly chop your dates and blend them to a purée using a small food processor.
• Beat the dairy free spread with an electric mixer or a wooden spoon until smooth and creamy.
• Beat in the date purée, followed by the eggs or chia eggs.
• Fold in the flour, baking powder and spices.
• Finally gently mix in the orange zest and dried fruit mixture.
• If you are using the marzipan half fill the loaf tins with the cake mixture, grate a little marzipan on top of each and then fill to the top with cake mixture.
• If you're not using marzipan then simply fill to the top with cake mixture.
• Bake for 45 mins or until firm to the touch and cooked through.
• Allow to cool on a wire rack.

To decorate (optional)

• Brush the tops of the cakes with a little melted apricot jam.
• Roll out the marzipan and cut 12 rectangles out that are the same size as your mini cakes.
• Place on top of each cake and score a pattern using a sharp knife if you wish.
• Roll little balls* with any remaining marzipan and stick to the top of each cake using a tiny drop of apricot jam.
• Enjoy!