Christmas cakes

Grate and press the oranges. Cut the dates and figs into small pieces and put them in a pan with raisins. Add butter, orange zest, juice and syrup.

Let the butter melt on a gentle heat and let it simmer slowly for 5 minutes. Allow the mixture to cool slightly.

Preheat the oven to 150 ° C.

Push a piece of parchment paper into each cavity of the muffin so that a shape is formed.

Grind the almonds in the food processor and mix them in a bowl with self-rising flour, biscuits and some salt. Stir first the eggs and then the fruit mixture through.

Stir everything into a firm dough. Spoon the dough into the paper molds.

Bake the Christmas cakes in the oven in 25-35 minutes until golden brown and done.

Then let the Christmas cakes cool down on a cake rack. Keep the cupcakes in a sealed refrigerator box and let them taste for a few days.

In a bowl, beat the whipped cream with sugar and whipped cream stiffener.

Put the cupcakes on a plate and put a generous amount of whipped cream on them.