Put the raisins and the whisky into a pan and heat over low heat, stirring once or twice, until hot, 10–15 minutes. Remove from the heat and leave to steep for 2 hours.
In a large bowl, using a handheld mixer on medium speed or a wooden spoon, cream together the butter, sugar, and salt until smooth and creamy. Add the eggs, one at a time, together with a spoonful of the flour with the first egg to stop the mix from curdling, mixing well after each addition. Then beat in the remaining flour and the cinnamon and nutmeg until incorporated. Finally, stir in the raisins and whisky, the ground almonds, marmalade, and orange zest until evenly distributed.
Spoon the batter into the prepared pan and smooth the top with the back of the spoon. Arrange the whole blanched almonds on top in concentric circles, with the pointed end of each nut directed toward the center.
Let cool completely in the pan on a wire rack, then carefully turn out the cake, peel off the parchment, turn the cake upright, and serve. This is a fairly dense cake that can be made a few days in advance and stored tightly covered at room temperature.
MRS. PATMORE: Now steady. Even the most experienced cook can burn themself if they’re not careful.
SYBIL: Do you think it’s ready?
MRS. PATMORE: I know it’s ready.
DAISY: Go on. You don’t want to spoil it.
~ SEASON 2, EPISODE 1
© 2019 All rights reserved. Published by Weldon Owen.