Name: Dundee Cake
Yield: Makes 10 Portions
Cuisine: British
Ingredients: 3 tablespoons Dundee marmalade; 225 g (8 oz) plain flour; 100 g (3½ oz) blanched almonds; 3 large eggs; 100 g (3½ oz) ground almonds; 170 g (6 oz) butter, soft; 250 g (9 oz) currants; 2 tablespoons milk; 1 orange, zested; 250 g (9 oz) sultanas; 1 lemon, zested; 1 teaspoon baking powder; 170 g (6 oz) light brown sugar; 50 g (2 oz) mixed peel; 1 tablespoon milk; 2 teaspoons caster sugar

Preparation info

Makes
10
Portions

Difficulty
Easy

Appears in

Gary Maclean's Scottish Kitchen

By Gary Maclean

Published 2022

About

Dundee cake is arguably the most famous of all of Scotland’s bakery recipes. Known as the Queen of Cakes, it was first made for Mary, Queen of Scots in the sixteenth century. The queen didn’t like cherries, which were very popular at the time, so the local baker added almonds and a legend was born. This recipe also incorporates marmalade – another incredible Dundonian invention.