This cake is beautiful, light and keeps moist for days unlike many gluten free cakes.
Start with 2 eggs and 1/2 tsp vanilla, and beat well.
Add 1 cup of brown sugar and 1/2 cup of vegetable oil and beat well.
Make up 2/3 cup with mostly almond meal and 2 tablespoons of desiccated coconut and add to wet ingredients.
Sift 1/3 cup potato flour with 1 rounded tsp of bicarb and 1/2 rounded tsp of cream of tarter, 1/2 tsp cinnamon, 1/4 tsp ground cardamom, 1/4 nutmeg and good pinch of sea salt.
Fold into dry ingredients, until well mixed.
Make up 1 cup with 1/3 cup of currents and 2/3 cup chopped walnuts and Fold in.
Pour into rectangular slice tin lined with baking paper and bake at 160 degrees Celsius for 30 mins or until a skewer inserted into middle comes out clean. Keep an eye on it and you may need to cover with some baking paper midway through cooking to stop to the top browning too much.