British · Dessert
Dundee cake
A classic Scottish fruit cake topped with concentric circles of blanched almonds and enriched with ground almonds. This rich, moist cake is traditionally aged for several days to develop its full flavor and is perfect for special occasions.
The Method
Instructions
First things first, grab a small bowl and pop in your almonds. Pour over some boiling water, just enough to cover them completely. Let them sit and soak for about 5 minutes; this step helps to soften the almonds a bit, making them just perfect for the cake. Once the time's up, drain the almonds in a sieve and leave them to dry while you get everything else ready.
Now, go ahead and preheat your oven to 180C if you're using a conventional oven, or 160C for fan ovens , which is about Gas Mark 4 . While the oven is warming up, line a deep, loose based 20cm cake tin with baking parchment. This lining will help the cake come out cleanly once it's baked, so don't skip this step!
Next, take a large mixing bowl and add your butter. Beat it thoroughly until it's really soft and creamy, because this is going to be the fluffy base for our cake. Then, add the caster sugar and keep beating until the mixture turns light and fluffy. You'll notice it getting paler and a bit more airy, which is exactly what you want. Now, stir in the bright, zesty orange zest along with the apricot jam,this combo will give your cake a lovely fruity freshness that's just irresistible.
In a separate bowl, sieve together your plain flour and baking powder to get rid of any lumps and ensure an even rise. With your creamed butter and sugar ready, start adding the eggs one at a time, beating well after each addition. This slow introduction helps keep the mix smooth and prevents it from splitting. But, if you notice the mixture looking a little curdled or uneven, just stir in a bit of the flour from your sifted mixture to bring it all back together smoothly.
Once the eggs are nicely incorporated, add the rest of your sifted flour and the ground almonds. Mix everything well so the batter is combined evenly. Then pour in the milk and give it another good mix; this will help loosen the batter just enough. Finally, gently fold in your dried fruit and glace cherries. Be gentle here because you want to distribute the fruit throughout without smashing it up too much.
Now, spoon your lovely fruit filled batter into the prepared tin and level the top using the back of a spoon. This ensures even cooking and a nice shape. Take your soaked almonds and arrange them on top of the cake in neat circles, placing them close together; this decorating step not only looks stunning but also adds a lovely crunch to each bite.
Pop the cake into your preheated oven and bake it for about 45 minutes. After that initial time, lower your oven temperature to 160C for conventional ovens or 140C for fan ovens , which is around Gas Mark 3 . Let it cook for another 60 to 80 minutes. But don't just set a timer and walk away,start checking after about 50 minutes by inserting a wooden skewer or metal skewer into the center of the cake. When it's done, the skewer should come out with just a few moist crumbs clinging to it. Keep checking every 10 minutes or so after that because you don't want to overcook this cake; it's meant to have a slightly soft center, which keeps it delightful and tender.
Once your cake is perfectly baked, take it out of the oven briefly. While it rests, put the milk and muscovado sugar into a small pan and warm gently until the sugar dissolves completely. This warm sugar syrup will give your cake a lovely glaze and extra moisture. Brush this syrup generously over the top of the cake and then pop it back into the oven for about 2 to 3 minutes,just long enough for the glaze to set with a slight shine.
Remove the cake from the oven and let it cool completely in the tin. When it has cooled down quite a bit, carefully take it out of the tin, wrap it tightly in foil, and then be patient,this cake is best when you let it rest for at least 2 days before cutting into it. This resting time allows all those beautiful flavors to mingle and deepen, making each slice a true delight. Trust me, the wait is totally worth it!
Now, go ahead and preheat your oven to 180C if you're using a conventional oven, or 160C for fan ovens , which is about Gas Mark 4 . While the oven is warming up, line a deep, loose based 20cm cake tin with baking parchment. This lining will help the cake come out cleanly once it's baked, so don't skip this step!
Next, take a large mixing bowl and add your butter. Beat it thoroughly until it's really soft and creamy, because this is going to be the fluffy base for our cake. Then, add the caster sugar and keep beating until the mixture turns light and fluffy. You'll notice it getting paler and a bit more airy, which is exactly what you want. Now, stir in the bright, zesty orange zest along with the apricot jam,this combo will give your cake a lovely fruity freshness that's just irresistible.
In a separate bowl, sieve together your plain flour and baking powder to get rid of any lumps and ensure an even rise. With your creamed butter and sugar ready, start adding the eggs one at a time, beating well after each addition. This slow introduction helps keep the mix smooth and prevents it from splitting. But, if you notice the mixture looking a little curdled or uneven, just stir in a bit of the flour from your sifted mixture to bring it all back together smoothly.
Once the eggs are nicely incorporated, add the rest of your sifted flour and the ground almonds. Mix everything well so the batter is combined evenly. Then pour in the milk and give it another good mix; this will help loosen the batter just enough. Finally, gently fold in your dried fruit and glace cherries. Be gentle here because you want to distribute the fruit throughout without smashing it up too much.
Now, spoon your lovely fruit filled batter into the prepared tin and level the top using the back of a spoon. This ensures even cooking and a nice shape. Take your soaked almonds and arrange them on top of the cake in neat circles, placing them close together; this decorating step not only looks stunning but also adds a lovely crunch to each bite.
Pop the cake into your preheated oven and bake it for about 45 minutes. After that initial time, lower your oven temperature to 160C for conventional ovens or 140C for fan ovens , which is around Gas Mark 3 . Let it cook for another 60 to 80 minutes. But don't just set a timer and walk away,start checking after about 50 minutes by inserting a wooden skewer or metal skewer into the center of the cake. When it's done, the skewer should come out with just a few moist crumbs clinging to it. Keep checking every 10 minutes or so after that because you don't want to overcook this cake; it's meant to have a slightly soft center, which keeps it delightful and tender.
Once your cake is perfectly baked, take it out of the oven briefly. While it rests, put the milk and muscovado sugar into a small pan and warm gently until the sugar dissolves completely. This warm sugar syrup will give your cake a lovely glaze and extra moisture. Brush this syrup generously over the top of the cake and then pop it back into the oven for about 2 to 3 minutes,just long enough for the glaze to set with a slight shine.
Remove the cake from the oven and let it cool completely in the tin. When it has cooled down quite a bit, carefully take it out of the tin, wrap it tightly in foil, and then be patient,this cake is best when you let it rest for at least 2 days before cutting into it. This resting time allows all those beautiful flavors to mingle and deepen, making each slice a true delight. Trust me, the wait is totally worth it!
Pairs Well With
