Dundee Cake Recipe
An indulgent artisan dessert, beautifully crafted with premium ingredients and presented with exquisite garnishes for a memorable finale.
Ingredients
- • 180g Unsalted Butter ( 3/4 cup and 1 tbsp)
- • 180g Brown Sugar ( 3/4 cup and 1 tbsp)
- • 3 Large Eggs
- • Zest of 1 Orange
- • 5 Tbsp Dundee Marmalade with Peel
- • Blanched Almonds
- • 225g Plain Flour ( 1 cups + ¼ cup + 2 tbsp)
- • 1 tsp Baking Powder
- • 175g Sultanas or Raisins (1 cups + 3 tbsp)
- • 175g Currants (1 cups + 3 tbsp)
Preparation Steps
Pre-heat the oven to 150C / 300F.
Cream the butter and sugar together in a large bowl.
In another bowl, crack the 3 large eggs and whisk together.
Measure out the flour that you’ll need to use and then add a tablespoon or two along with the eggs to the creamed butter and sugar. This helps the eggs to not curdle when you mix it together.
Slowly fold in the remaining flour and the baking powder.
Once your mix has begun to come together add the currants and sultanas as well as the marmalade. Then, grate your orange adding the zest to the rest of the ingredients and fold it all into the mixture.
Grease or line your cake tin, we greased the sides with butter and cut parchment paper for the base, this worked well.
Pour your mix into your cake tin and smooth the top with the back of a spoon.
Decorate with blanched almonds, usually in circles starting from the outside and working into one solo nut. Take care to lightly lay the almonds on the batter rather than pushing them into the mix.
Put in the centre of the preheated oven for 1.5 - 2 hours. If it starts to brown too quickly you can put some tinfoil over the top of the cake tin.
Remove and allow to cool in the cake tin for around 10 minutes before removing and placing on a rack to cool further.