Praline Cakes

For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.

Beat the marzipan, butter and sugar in a mixing bowl to a smooth paste.

Whisk in the eggs gradually, whisking constantly until the mixture is smooth.

Gently fold in the almonds, flour and baking powder until well blended. Stir in the milk until blended.

Spoon the mixture into the paper cases and bake for about 20-25 minutes until golden. (Test to see if they are done by inserting a cocktail stick - it should come out clean). Cool in the tin for 5 minutes, then place on a wire rack to cool completely.

For the honey topping: beat together the mascarpone and honey. Spoon into a piping bag and pipe on top of the cakes as in the photo.

For the praline topping: For the praline: butter a flat baking tin. Put the sugar, cream of tartar and water into a heavy pan and heat gently until the sugar has dissolved completely.

Increase the heat and boil without stirring, until the mixture is golden: 140°C|310°F on a sugar thermometer. Alternatively, drop a little of the mixture into cold water - it should form a ‘hard crack’. Remove from the heat and stir in the almonds. Pour into the tin and mark into 12 rounds, slightly smaller than the diameter of the cakes, with a metal cutter. Leave to set.