There are so many new combinations of food at the moment, from Cronuts (croissant-doughnut) to Townies (brownie-tarts) so it's easy to get swept away to try out new ideas. For this recipe, I've combined apricot filled cakes with a marzipan crumble topping to add some texture and flavour. I love the contrasting combination of light cake with firmer topping, so I hope you enjoy these as much as I do~

For the cakes: 4oz/115g self-raising flour, 4 oz/115g caster sugar, 4oz/115g margarine, 2 beaten eggs, 2/56g oz chopped apricots, 2 tbsp maple syrup

For the topping: 2oz/56g flour, 2oz/56g granulated sugar, 1oz/28g margarine, 1oz/28g chopped marzipan

Pre-heat the oven to 180C and line a cupcake tray with paper cakes or grease them.

Begin with the cakes: cream together the margarine and sugar.

Add the eggs a little at a time, then stir in the maple syrup and apricots.

Fold in the flour until fully mixed and spoon into the cake tray.

In a seperate bowl mix together the flour and sugar, then rub in the margarine so that the mixture resembles a breadcrumb texture. 

Roughly chop the marzipan and stir into the topping mix.

Sprinkle the crumble topping onto the cakes and bake for 15 minutes until lightly golden.