Preheat your oven to 350F. Grease and line a 7x7 square baking tin and set aside.

In a bowl, sift together the flour and spices. Mix in the sugar and the chopped almonds until combined. Add the test and candied mixed peel.

In a bowl, whisk together one whole egg and two egg yolks. Stir the whisked eggs into the dries and mix until combined.

In a clean bowl, whisk the two egg whites until you get stiff peaks. Take a third of the whipped whites and whisk it into the batter. Gently fold in the rest of the whipped egg whites until thoroughly combined. Pour the batter into the prepared baking tin and bake for 15-18 minutes or until golden brown.

Allow the cake to cool on a cooling rack. Once cool, slice it into individual serving sizes and dust with powdered sugar.