The night before you want to make these cakes soak the dried fruits in the hot tea.
Preheat the oven to 160°C fan/180°C/gas mark 5.
Grease a 12 hole mini loaf tin. Mine has removable bottoms but you may wish to use liners or greaseproof paper if yours doesn’t.
Drain and roughly chop your dates and blend them to a purée using a small food processor.
Beat the butter 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.
If using marzipan, brush the tops of the cakes with a little melted apricot jam. Roll out the marzipan and cut 12 rectangles out (the removable bases from my loaf tins were perfect for this). 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.