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1
Cut the vanilla bean along its length, open it and take a book contained within the seeds by scraping with the tip of a boxcutter.
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2
Melt the butter cut into small pieces in a pan and let cool.
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3
Meanwhile, sift flour and add to the almond powder.
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4
Add half the sugar and set aside.
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5
Beat eggs with remaining sugar until they are light and fluffy, add, little by little, the mix of flour and sugar and stir.
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6
Pour the melted butter and scented with vanilla seeds.
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7
Mix well, then finish with the baking powder.
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8
Cut the dried fruit into small pieces and blend it into the mixture from the bottom up.
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9
Grease a cake tin of 22 cm in diameter (I used a silicon cake pan of 26 cm), pour the mixture and bake at 190u00b0C for 35-40 minutes (30-35 minutes for my cake).
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10
Remove the cake from the oven, let cool and invert on a serving platter.
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11
You may want to mix the powdered sugar with 1 or 2 tablespoons of water, spread the icing on the cake obtained and decorate with sliced almonds (I preferred just a slight dusting of icing sugar).
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12
If you do not have the powdered almonds or almond flour, blend 30 g blanched almonds with 1 teaspoon of sugar removed from the one indicated in the ingredients. Run the blades of the mixer until you obtain a fine powder.
