Method

• 1.
  Preheat the oven to 180°C. Line 6 holes of a 12-hole muffin pan with paper cases.
• 2.
  Beat butter and 180g sugar in an electric mixer until thick and pale. Add the eggs, one at a time, beating well after each addition. Fold in the flour and almond meal, then fold in the marzipan. Divide the batter among muffin holes.
• 3.
  Scatter half the berries over the top, then bake muffins for 40 minutes until golden and a skewer inserted into the centre comes out clean. Cool in the pan for 5 minutes, then turn out onto a wire rack and cool completely.
• 4.
  Meanwhile, place remaining 95g sugar in a pan with remaining berries over low heat. Cook, stirring, for 2-3 minutes until berries start to break down. Mix arrowroot with 2 tablespoons cold water to make a smooth paste, then add to pan. Stir for 1 minute or until slightly thickened.
• 5.
  Dust the muffins with icing sugar and serve with berry compote.