I am massively behind on my blogging so this cake at the time of baking was pretty seasonal, what with it being Burns Night the following day. Irrespective of timing this cake is brilliant, it combines my love of fruit cake and neat circles, it stores for AGES (seriously ages, Dan Lepard had kept his for a whole year), and makes such a huge cake so there’s definitely spare for sharing. I also got to use some of my marmalade from christmas, so it was completely homemade!
I used Dan Lepard’s recipe but found I had to cook it for a bit longer, maybe that’s because my oven isn’t the greatest, but as it cooks at such a low heat it’s very hard to burn, so don’t be too tentative to keep it in the oven for longer.
Dundee Cake (adapted from Dan Lepard)
175g soft unsalted butter
150g caster sugar, plus extra to make the glaze
Finely grated zest of an orange
250g plain flour
3 large eggs
100g marmalade (It doesn’t need to expensive stuff)
100g ground almonds
375g mixed dried fruit
200g glacé peel or cherries (I used peel as I detest glacé cherries!)
1 tsp baking powder
100g blanched almonds for the top
1) Preheat the oven to 170°C/fan 150°C/335°F/gas 3. Place in a large mixing bowl the caster sugar and softened butter, with an electric whisk beat until pale and fluffy.
2) Add the orange zest and 75g of the plain flour, beat well. Then add the eggs, one at a time, beating in between. Once mixed thoroughly. beat in the marmalade.
3) Beat in the ground almonds, add the remainder of the flour and the baking powder, ensuring to mix well.
4) Fold in the dried fruit. Grease and line a 20cm round cake tin. when lining the sides leave an excess of 10cm of parchment paper.
5) Pour the mixture into the tin, smoothing the top and making sure the mixture has no air pockets.
6) Scrunch a square of tin foil, unfold, and then sit on top of the tin (the excess parchment paper will hold it over the cake mixture, creating a lid to keep the steam in).
7) Place in the middle of the oven and cook for 45 minutes.
8)Whilst the cake is baking, place the almonds in a bowl and cover with boiling water for 10 minutes, drain and dry with a tea towel. This prevents them from browning too quickly when you put them on the cake.
9) After the 45minutes cooking time remove the cake from the oven, and lower the temperature 150°C/fan 130°C/300°F/gas 2. Place the almonds on the top in a circle pattern starting from the centre, with the flat side of the almonds facing down into the cake.
10) Return to the oven, with the foil now removed, for 60-90 minutes (mine needed the full 90 minutes). Place a skewer into the cake, it should leave a few crumbs on your skewer as it’s not quite cooked yet. Remove from the oven and glaze with a mixture of milk and caster sugar. Return to the oven for a final 10 minutes to brown slightly. Remove from the oven and leave to cool in the tin. It keeps well if stored in brown parchment paper and a cake tin.