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Dundee Cake
Dundee Cake. From the wind-swept highlands of Scotland. The seductive sweet of orange marmalade. The fragrance of orange zest. A whiff of oriental spices. An overload of raisins and sultanas. Adorned with almonds. Finger-licking delicious !!!
Print Recipe
Prep Time
20
minutes
mins
Course
Dessert
Cuisine
Anglo Indian
Ingredients
200
g
plain flour
25
g
almond meal or ground almonds
5
tbsp
orange marmalade
3
eggs
180
g
unsalted butter
at room temperature
130
g
brown sugar
180
g
raisins
180
g
sultanas
80-90
g
almonds
2
tsp
baking powder
1
tsp
mixed spice powder
1/4
tsp
salt
zest of 1 orange
butter for greasing
For Mixed Spice Powder
1
tbsp
all spice
1/2
tbsp
ground cinnamon
1
tsp
ground cloves
1
tsp
ground nutmeg
1
tsp
ground mace
1
tsp
ground coriander
1
tsp
dry ginger
Instructions
For Mixed Spice Powder
Mix everything listed under 'For Mixed Spice Powder', store in an airtight container.
For Dundee Cake
Take almonds in a bowl, pour boiling water over them. Keep covered for 5-7 minutes.
After 5 odd minutes, drain from water, carefully remove the skins. Keep aside.
Preheat the oven to 150C. Line a 8 inch cake tin with baking parchment, grease with butter.
Sift together the flour, baking powder, almond flour, mixed spice powder and salt. Keep aside.
In a bowl take the butter and sugar. Cream the sugar and butter with an electric hand whisk until pale and fluffy.
Add the marmalade and orange zest , beat until combined.
Beat one egg into it, then add a third of the flour mix. Repeat until all the eggs and flour are consumed. Do not over-stir.
Now add the raisins and sultana, mix gently with a spatula until all the fruits are incorporated into the mixture. Do not over mix.
Spoon the batter into the prepared cake tin, smooth the top of it using the back of a wet spoon.
Arrange the almonds on the top of the cake in concentric circles.
Bake for 1.5 hours or until a skewer inserted into the center comes out clean.
Remove the cake from the oven, allow to cool down in the tin itself.
Remove from the tin, cover with a butter paper and keep aside in an airtight container for at least 24 hours before slicing.
Notes
If you do not have any almond meal, do not worry, use plain flour instead.