1) Preheat oven to 180°C , Gas 4. 2) Separate the eggs; whites in one bowl and yolks in another. 3) With a wooden spoon, beat the yolks, gradually adding 140g of the caster sugar, until pale and creamy. Fold in the ground almonds, lemon zest, juice and cinnamon to make a stiff paste. 4) Using an electric whisk, whisk the whites until they form soft peaks, then gradually beat in the remaining caster sugar. Keep whisking until the mixture is glossy and the peaks are stiff when you remove the whisk. 5) Stir one-third of the whisked whites into the almond mixture to loosen it slightly, then, using a metal spoon, carefully fold in the remaining mixture, in two batches. Be gentle so as not to lose the air that has been beaten in. 6) Grease a 17.5cm round pie tin and line the base with grease proof paper. Transfer the mixture to the tin and bake in the preheated oven for 35 minutes. 7) Meanwhile make the compote, heat the fruit in a saucepan, add the sugar with just enough water to stop the fruit from burning until they release their juices. Bring to the boil and bubble for 4-5 minutes until the currants have popped and the juices are dark and syrupy. 8) Leave to cool and serve at room temperature. 9) When the cake is cooked (it should be lightly risen, with a chewy crust and still quite soft inside), leave it to cool a little, turn it out, remove the grease proof paper turn the cake so the browned side faces upwards. 10) Dust with icing sugar and almond flakes, serve slightly warm with the compote.