extra-fine flour: 125 g / 4.5 ounces
butter: 75 g / 2.5 ounces
orange honey: 65 g / 2.3 ounces
cane sugar: 60g / 2 ounces
fresh milk: 100 ml (3.5 fluid ounces)
cake yeast: 1 teaspoon
1 egg
1 peeled and diced Modì apple
raisins: 2 tablespoons
powdered cinnamon: ½ teaspoon
ginger powder: ¼ teaspoon
grated nutmeg: 1
clove: 1
star anise: 1

to decorate: icing sugar, redcurrants q.s.; 6-8 green sugar paste leaves.

Making the cakes: in a small pan amalgamate the butter, honey, milk and sugar; then add the raisins and spices. Turn off the heat and leave the mixture to cool. Sift the flour and yeast and add the diced apple.
Take out the clove and anise from the butter mixture and pour the mixture onto the flour, add the beaten egg and stir briefly to amalgamate.
Line a muffin tray with 6-8 baking paper cases, spread the mixture evenly and bake the cakes at 180°C (360°F) until they are cooked and golden. Leave them to cool in their mould for  5-10 minutes, then take them out of the oven and place them on a grid.
Decorate the cakes: prepare the icing by gradually mixing the caster sugar with a few drops of water (the mixture should form a ribbon shape when lifted with a spoon). Pour the icing over the cakes, decorate with the redcurrants and sugar paste leaves.