Dundee Cake

Method

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1. Line a deep 20 cm round tin with baking paper and tie a double band of brown paper around the outside.

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2. Cream the butter, sugar and both zests together for 5 minutes, until pale.

   Mark done Start 5 min timer

3. Beat in the eggs one at a time, adding a spoonful of the flour with each.

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4. Fold in the remaining flour, baking powder, salt and ground almonds.

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5. Toss the sultanas and currants with a tablespoon of flour, then fold them in with the marmalade and the whisky.

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6. Spoon into the tin, level the top and make a slight hollow in the centre.

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7. Bake at 140C fan / 160C / gas 3 for 60 minutes.

   Mark done Start 60 min timer

8. Take the cake out, arrange the blanched almonds in concentric rings on the set surface, brush with milk and sprinkle with caster sugar.

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9. Return it to the oven for a further 60 minutes, until a skewer comes out clean.

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10. Cool completely in the tin before turning out.

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Chef’s Tips

• Almonds on after an hour, or they sink.
• Flour the dried fruit before folding it in.
• A brown paper collar round the tin for a two-hour bake.

Pairing Suggestions

• A cup of tea
• A dram of the whisky
• Wensleydale or Dunlop cheese

Storage & Reheating

Wrapped in a tin for 3 weeks and it improves. Freezes 3 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.