Description
Scottish bakers elevate dundee cake to a delightful masterpiece of citrusy fruit and almond essence. Sweet memories of traditional Scottish baking dance across your palate with each carefully crafted slice.
Ingredients
Scale
Cake Ingredients:
- 225 grams (8 ounces) plain flour
- 1 teaspoon baking powder
- 150 grams (5.3 ounces) spreadable butter
- 150 grams (5.3 ounces) golden caster sugar
- 3 large eggs
Dried Fruits:
- 175 grams (6.2 ounces) currants
- 175 grams (6.2 ounces) sultanas
- 50 grams (1.8 ounces) glace cherries, halved
- 50 grams (1.8 ounces) mixed peel, chopped
Flavoring and Topping:
- 1 zest of orange
- 1 zest of lemon
- 2 tablespoons ground almonds
- 60 grams (2.1 ounces) whole blanched almonds (for topping)
- 1 tablespoon milk (if needed)
Instructions
- Gently combine flour and leavening agent in a spacious mixing vessel, ensuring a light, airy texture.
- Cream butter and sugar together until pale and fluffy, then incorporate eggs gradually to create a silky, homogeneous mixture.
- Fold in a medley of dried fruits, citrus zest, and finely ground almonds, distributing ingredients evenly throughout the batter.
- Transfer the mixture into a prepared cake tin, carefully smoothing the surface with a spatula for an even bake.
- Delicately position whole almonds in concentric patterns across the cake’s surface, creating an elegant decorative topping.
- Place the cake in a preheated oven at 170°C, allowing it to bake for approximately 2 hours until a golden-brown crust forms and a skewer inserted comes out clean.
- Remove from the oven and let the cake cool completely on a wire rack, allowing flavors to settle and develop.
- Wrap the cooled cake and allow it to mature for 24-48 hours, enabling the fruits to infuse their rich flavors throughout the dense, traditional Scottish treat.
Notes
- Fold ingredients gently to maintain light, airy texture and prevent dense cake.
- Use room temperature butter and eggs for smoother, more consistent mixing and better incorporation.
- Toast almonds lightly before adding to enhance nutty flavor and provide extra crunch.
- For gluten-free version, replace wheat flour with almond or gluten-free blend, ensuring same weight measurement.
- Prep Time: 15 minutes
- Cook Time: 1 hour 34 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Scottish
Nutrition
- Serving Size: 8
- Calories: 343 kcal
- Sugar: 31 g
- Sodium: 110 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.2 g
- Carbohydrates: 43 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 75 mg