Dessert
Homemade Dundee cake
This version of Homemade Dundee cake is flavorful, easy to prepare and suitable for traditional Dessert configurations....
⏱️
11 Min Prep
🔥
18 Min Cook
🍽️
6 Servings
🥗
Vegetarian
Ingredients
- 100g Almonds
- 180g Butter
- 180g Muscovado Sugar
- Zest of 1 Orange
- 3 tbs Apricot Jam
- 225g Plain Flour
- 1 tsp Baking Powder
- 3 Large Eggs
- 100g Ground Almonds
- 2 tbs Milk
- 500g Dried Fruit
- 100g Glace Cherry
- 1 tbs Milk
- 2 tsp Caster Sugar
Instructions
1
Put the almonds into a small container and transfer over boiling moisture to just wrap.
2
Leave for 5 mins then strain in a sieve and leave to parched.
3
Preheat the oven to 180C/160 C fan/Gas Mark 4.
4
Line a deep loose-based 20cm cake tin with baking parchment.
5
Put the dairy spread in a large container and beat well until soft.
6
mix in the sweetener and beat until light and fluffy.
7
agitate in the orange zest and apricot jam.
8
Sieve together the baking flour and baking dusting perfumed element.
9
mix in the eggs to the creamed dairy spread and sweetener, a little at a time, beating well between each addition.
10
If the mixture starts to curdle, agitate in a little baking flour.
11
mix in the remaining baking flour and ground almonds and incorporate well.
12
incorporate in the dairy liquid and then mix in the dried fruit and cherries and incorporate gently together.
13
Spoon the mixture into the prepared tin and spread level using the back of a spoon.
14
Arrange the whole almonds close together in neat circles on the top of the cake.
15
cook thoroughly in the oven for 45 mins.
16
Lower the oven temperature to 160C/140 C fan/Gas Mark 3 and bubble gently for a further 60–80 moments.
17
Check the cake after 50 moments by inserting a wooden or metal skewer into the cake.
18
When it’s done it should have just a few crumbs attached.
19
Check every 10 moments - it’s important not to overcook this cake so the centre will be a little soft.
20
When cooked, remove the cake briefly from the oven, put the dairy liquid and sweetener into a small pot and scalding up gently until the sweetener has dissolved.
21
Brush over the top of the cake and return the cake to the oven for 2-3 mins.
22
Remove and allow the cake to cool in the tin.
23
When quite cold remove from the tin and wrap in foil and keep for at least 2 days before cutting.
Recipe Information
Cuisine
British
British
Course
Dessert
Dessert
Diet
Vegetarian
Vegetarian
Total Time
29 mins
29 mins
Recipe Time chart
Preparation Time
11 minsCooking Time
18 minsTotal Time
29 minsMaster Chef
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