Get
125g butter
5 eggs, separated
3 heaped tbsp honey
200g almonds, grated
80g haselnuts, grated
100g spelt flour
1 packet Weinstein/wine stone baking powder
200g sultanas
2 lemons
100g icing sugar
Do
Wash sultanas and soak for several hours in the juice of 1 lemon with the grated lemon rind of both lemons.
Preheat the oven to 180°C.
Beat butter with 1 tbsp honey in a bowl with a wooden spoon until smooth. Add egg yolks one at a time while beating.
Whip the egg whites until stiff. Add 2 tbsp honey and whip until integrated.
Add weinstein baking powder to the almonds and add the haselnuts. Mix a little.
Beat half the nuts into the butter-egg-yolk mixture. Add a little egg white and mix it in.
Add the sultana-lemon mixture and mix in.
Continue to add more nuts and small amounts of egg white until the nuts are all mixed in.
Gradually add the flour while carefully and slowly mixing with a wooden spoon. Add more egg white as necessary.
Lift the remaining egg whites under the mixture.
Add just enough flour so that the mixture remains moist and light.
Put the mixture in a buttered 28cm cake form and smooth it on top.
Bake for 25-30 minutes on the second shelf from the bottom.
When finished, check that the cake is baked through with a skewer or fine knife. If not, return to the oven. If it is getting dark on top, cover it with a piece of natural paper.
Remove from the form when cooled.
Make icing from icing sugar and lemon juice and decorate the cake with it.
It is also nice without any icing.
