Name: Dundee Cake
Cuisine: United Kingdom
Ingredients: 50 g (2 oz) crystallised orange peel, finely chopped (or 2 tablespoons thick cut marmalade); 50 g (2 oz) whole almonds, blanched and halved; 3 tablespoons milk; 300 g (10½ oz) plain fine cake flour; 75 g (3 oz) ground almonds; 1 lemon, zest; 1 orange, zest; 350 g (12 oz) sultanas, washed; 5 large eggs; 250 g (9 oz) caster sugar; 250 g (9 oz) unsalted butter

Preparation info

Difficulty
Easy

Appears in

Classic Scots Cookery

By Catherine Brown

Published 2003

About

Cook’s Tip: Use only special, fine, sifted cake flour for the finest texture. Always use caster sugar. All dry ingredients should be at room temperature, eggs and butter slightly warmed. Always beat at the highest mixer speed. Cool in the tin for 10 minutes before removing to allow the cake to ‘set’.