You will need:

Ingredients:

• 200g blanched almonds
• 200g soft butter, plus extra for greasing
• 250g caster sugar
• 4 eggs
• 200g plus 2 tbsp plain (all-purpose) flour
• About 100ml whole milk
• 100g raisins
• 75g candied lemon peel (ideally cedrat)
• 75g candied orange peel

1

Preheat the oven to 180°C/160°C fan/gas mark 4. Butter a 26cm (10in) springform cake tin and line the base with baking parchment.)

2

Start by folding the dried fruit through the flour and set aside for later. Blitz the whole almonds to a paste in a food processor, adding a splash of water if necessary. Cream the butter and sugar together using an electric mixer, then add the almond paste and fold in until light and fluffy. Add the eggs one at a time, beating well after each addition.

3

Sift the flour and baking powder together and fold into the creamed mixture with a spatula, adding enough of the milk to reach a dropping consistency. Now fold in the flour-coated dried fruit.

4

Pour the batter into the prepared tin and bake in the oven for 1 hour, or until a skewer inserted into the centre comes out clean. Remove from the tin and leave to cool on a wire rack.