130min 4 ppl
Dundee Cake
115 minutes
4 people
Hardover 60 min or 12+ steps
115 min · 9 steps
Hard: over 60 min or 12+ steps
820 kcalper person
Protein 14g
Carbs 108g
Fats 38g
About this dish
Browned butter and a double hit of orange — zest and a tablespoon of marmalade stirred into the batter — lift this Scottish classic above the ordinary, while a generous blanket of whole almonds pressed in concentric circles gives the characteristic golden crust.
Allergy Info
Dairy, Gluten, Eggs, Tree Nuts
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Orange zestfinely grated2 tsp
- Lemon zestfinely grated1 tsp
Dairy & Eggs
- Unsalted butterbrowned and cooled175 g
- Large eggsat room temperature3
- Whole milkif needed to loosen batter1 tbsp
Tins & Jars
- Seville orange marmalade1 tbsp
Dried Goods
- Light muscovado sugar175 g
- Plain floursifted175 g
- Ground almonds50 g
- Baking powder1 tsp
- Sultanas150 g
- Currants100 g
- Raisins75 g
- Mixed peelfinely chopped50 g
- Glacé cherrieshalved and rinsed50 g
- Whole blanched almondsfor topping75 g
Spices & Seasonings
- Mixed spice0.5 tsp
- Fine sea salt0.25 tsp
Utensils
- Light-coloured saucepan
- Large mixing bowl
- Deep 20 cm round cake tin
- Baking parchment
- Whisk
- Large spatula
- Skewer
- Wire rack
- Aluminium foil
Method
1
Brown the butter in a light-coloured saucepan over medium heat, swirling often, until it smells nutty and the milk solids turn deep golden. Pour into a large bowl and set aside to cool to room temperature.
Approx. 10 minutes
2
Preheat the oven to 160 °C fan (180 °C conventional). Grease a deep 20 cm round cake tin and line the base and sides with a double layer of baking parchment, leaving a 3 cm collar above the rim.
Approx. 5 minutes
3
Combine the sultanas, currants, raisins, mixed peel, and glacé cherries in a bowl with the orange and lemon zest; toss well and set aside.
Approx. 5 minutes
4
Whisk the muscovado sugar into the cooled browned butter until combined, then beat in the eggs one at a time, followed by the marmalade — the mixture may look slightly curdled, which is fine.
Approx. 5 minutes
5
Fold in the sifted flour, ground almonds, baking powder, mixed spice, and salt in two additions, using a large spatula and a light hand to keep the batter airy.
Approx. 5 minutes
6
Fold in the entire fruit mixture until evenly distributed. If the batter is very stiff, stir in the milk to bring it to a thick, reluctant dropping consistency.
Approx. 3 minutes
7
Spoon the batter into the prepared tin and smooth the top with a damp spatula. Press the whole blanched almonds in concentric circles over the entire surface, working from the outside edge inward.
Approx. 5 minutes
8
Bake on the middle shelf for 85–90 minutes, until a skewer inserted into the centre comes out clean and the top is deep golden. Tent loosely with foil after 60 minutes if the almonds are browning too fast.
Approx. 90 minutes
9
Cool the cake completely in the tin on a wire rack before turning out.
Approx. 60 minutes
