Soak the dried fruits in brandy or apple juice for 24 hours or up to a month or so.

Preheat oven to 180° C and line two 12 hole muffin case with baking paper or grease with butter.

In a mixing bowl sift flour, baking powder, salt, cinnamon, ginger, and nutmeg. Set aside.

In a blender add oranges, yogurt, brown sugar, milk, and melted butter. Pulse until soft.

Now add the orange butter mixture into the dry sifted flours. Gently whisk to combine.

Stir in the soaked dried fruits in the batter.

Divide the batter into the prepared muffin cases.

Bake in preheated oven for about 20 minutes or until a toothpick inserted in the center comes out clean.

Remove from oven and cool on wire rack.

Add almond meal in a blender or food processor and set aside.

In a saucepan add sugar, water, and honey and bring it to a boil. Cook for 5-7 minutes or until bubbly.

Add the sugar mixture to the blender and pulse a couple of times to combine the ingredients.

Remove from blender and roll out into a block. Store in the refrigerator.

Roll out the marzipan into a thin sheet dusting with icing sugar. Cut out a star or desired shapes.

Place the marzipan shapes on top of the cakes. Serve and enjoy.