Bring the butter and eggs to room temperature. Rinse, pluck and dry the currants.
Beat butter and sugar until fluffy. Separate eggs. Beat yolks into butter mixture.
Mix the flour with the almonds and cinnamon. Stir into the butter mixture. Beat the egg whites until stiff peaks form. Fold into the batter. Stir in the currants.
Grease and flour a Bundt pan. Pour batter into the pan and smooth the top. Bake in a preheated 200°C (approximately 400°F) for 1 hour or until wooden pick inserted into cake comes out clean.
Cool cake on a wire rack for 10 minutes. Run a small knife around the edge of the cake to loosen. Unmold cake onto wire rack to cool completely.
Mix powdered sugar, lemon juice and enough water to form a thick glaze. Drizzle glaze over the cake and garnish with almonds. Let glaze dry before slicing.