Beat four egg yolks and one whole egg with the sugar until creamy. Stir in almond kernels, raisins and currants, season with finely grated lemon zest, cardamom and cinnamon. Stir in flour and baking powder, only lastly whip egg whites until stiff and stir in very loosely. Grease a baking tray well, spread batter evenly on it. Bake in a heated oven at 150 to 175 °C (gas: level 1 to 2) for 45 minutes. In the meantime, mix powdered sugar with orange juice and rum. Take the finished bread out of the oven and cut it into lozenges or strips while it is still hot. Brush with the sugar glaze and dry.
Tip: Instead of raisins, you can also use the large, meatier raisins!