Dundee cake

Dundee cake is a classic British dessert that showcases a delightful blend of flavors and textures.

By API | Prep: 15 min | Cook: 30 min | Serves: 4

Tags: Dessert, British, heavy, Nutty, Fruity

Ingredients

• 100 g almonds
• 180 g butter
• 180 g muscovado sugar
• 1 pcs zest of 1 orange
• 3 tbsp apricot jam
• 225 g plain flour
• 1 tsp baking powder
• 3 pcs eggs
• 100 g ground almonds
• 2 ml milk
• 500 g fruit
• 100 g glace cherry
• 1 ml milk
• 2 g caster sugar

Instructions

1. Place the almonds in a small bowl.
2. Pour boiling water over the almonds until they are just submerged.
3. Let the almonds soak for 5 minutes.
4. Drain the almonds using a sieve and set them aside to dry.
5. Preheat the oven to 180C/160C fan/Gas Mark 4.
6. Prepare a deep loose-based 20cm cake tin by lining it with baking parchment.
7. Add the butter to a large mixing bowl.
8. Whisk the butter until it becomes soft.
9. Incorporate the sugar into the butter.
10. Mix the ingredients until the mixture is light and fluffy.
11. Fold in the orange zest.
12. Stir in the apricot jam and combine thoroughly.
13. Sift the flour and baking powder together.
14. Gradually add the eggs to the creamed butter and sugar.
15. Beat the mixture well after each addition.
16. If the mixture appears to curdle, add a small amount of flour.
17. Stir in the remaining flour and ground almonds.
18. Combine everything well.
19. Incorporate the milk into the mixture.
20. Add the dried fruit and cherries, mixing gently.
21. Transfer the mixture into the prepared cake tin.
22. Level the mixture using the back of a spoon.
23. Place the whole almonds on top of the cake in neat circles.
24. Bake the cake for 45 minutes in the oven.
25. Reduce the oven temperature to 160C/140C fan/Gas Mark 3.
26. Continue baking the cake for an additional 60–80 minutes.
27. After 50 minutes, check the cake by inserting a skewer.
28. Ensure the skewer comes out with only a few crumbs.
29. Monitor the cake every 10 minutes to prevent overcooking.
30. Once baked, briefly remove the cake from the oven.
31. In a small saucepan, combine the milk and sugar.
32. Gently heat the milk and sugar until the sugar has completely dissolved.
33. Brush the milk and sugar mixture over the cake's surface.
34. Return the cake to the oven for 2-3 minutes.
35. Take the cake out and let it cool in the tin.
36. Once it has cooled down, take the cake out of the tin.
37. Wrap the cake in foil.
38. Allow the cake to rest for at least 2 days before slicing.

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