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Authentic Scottish Dundee Cake

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INGREDIENTS :

3/4 cup (175 g) unsalted butter , softened at room temperature
1 cup (175 g) firmly packed light brown sugar
3 large eggs
zest of one orange (Seville if you have it)
5 tablespoons Seville orange marmalade
1 1/2 cups (225 g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup (40 g) almond flour
1 1/4 cups (200 g) golden raisins/sultanas (dried white grapes)
1 1/4 cups (200 g) raisins
20-25 whole blanched almonds (See Note about blanching almonds yourself)

dundee cake recipe traditional authentic Scottish orange almond

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INSTRUCTIONS :

Grease and line a 8×3 inch round cake pan (alternatively a 9 inch round cake pan). Preheat the oven to 300 degrees F (275 F if using convection).
Cream the sugar and butter until pale and fluffy. Add the eggs, one at a time, along with a teaspoon or so of the flour to prevent curdling. Add the orange zest and marmalade and beat until combined. Stir together the flour, baking powder, and salt and almond flour. Add this mixture to the wet mixture and stir gently to combine, being careful not to over-stir. Add the sultanas and raisins and stir to combine.
Spoon the batter into the prepared cake pan and smooth the top of it using wetted fingertips or the back of a wet spoon. Arrange the almonds on top of the cake in concentric circles.
Position the cake on the middle rack of the oven and bake for 100-120 minutes or until a toothpick inserted into the center comes out clean. If the cake browns too quickly cover it with aluminum foil. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

dundee cake recipe traditional authentic Scottish

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NOTES :
*To blanch whole almonds yourself (ie, to remove the skins), put the almonds in boiling hot water and let them soak for one minute. Drain the almonds and the skins should slip off easily. Discard the skins.

 

 

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