A simple but delicious cake recipe:
Pre-swell raisins and currants in rum. Beat the eggs, butter, sugar, lemon zest, cinnamon and mace until creamy.
Mix the flour with the baking powder, pass it through a sieve and gradually add it with the milk. Meanwhile, whip the dough until smooth.
Blanch (scald) the sweet and bitter almond kernels, remove the skin and chop them finely. Add to the dough form together with the drained raisins and currants.
Preheat the oven to 220 °C. Grease a cup cake pan, pour in the dough and bake for 1 hour. Once the cake has cooled, dust it thickly with powdered sugar.
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