EPIPHANY CAKE

Beat together the softened butter and icing sugar, then add the “half-and-half” almonds. Then beat in the eggs.

Add the flour, then the baking powder, and mix again.

Finally add the candied chestnut pieces and the blackcurrants to the mixture.

Grease the tin with a mixture of butter and flour and pour in the mixture.

Add a lucky charm (“fève”) to the mixture and cook at 160°C for 40 minutes.