I made a Red Berry, Chocolate and Marzipan cake recently, much like this cake that I made last year. I used double the amount of dried fruit and dark chocolate instead of white, and it was just as delicious, but I only realised that I hadn't photographed it as the last piece was being eaten!
Muffins are also useful when you don't need much cake, as they usually freeze well. Four of these Apricot and Pine Nut Muffins went into the freezer, leaving a manageable amount for us to eat. I really like them, but Hubs didn't like their smell! I'm not sure what he could smell, as I didn't notice anything unpleasant; the only thing I could think of was that the smell of cooked pine nuts was unpleasant to him.
The original recipe, in the Muffin Bible, called these Pine Nut and Yogurt Muffins, but dried apricots are a major ingredient, so it seemed more fitting to call them Apricot and Pine Nut Muffins. I've found this recipe online, which looks identical; the only thing I did differently was not to chop the pine nuts - there didn't seem any point. You'll notice the recipe adds a small amount of honey; I used a wild thyme honey and the combination of thyme, apricots and pine nuts suggested Greek flavours to me. Although I liked these, I'm unlikely to make them again, so as not to offend his lordship's delicate nose!