Vegan Dundee Cake

Soak the sultanas, raisins, currants, mixed peel, and glacé cherries in the Scotch whisky or orange juice and set aside to absorb.

Grease and double-line a deep 18 cm round cake tin with baking parchment. Preheat the oven to 150°C fan / 170°C conventional / 325°F.

Sift the flour, baking powder, mixed spice, cinnamon, and salt into a bowl and whisk briefly to combine. In a separate small bowl, stir together the plant-based milk and black treacle until the treacle has dissolved.

Beat the vegan butter and brown sugar together in a large bowl with an electric hand mixer for 4–5 minutes until pale and noticeably fluffy — this aeration is critical for a light crumb.

In a clean bowl, whip the aquafaba and cream of tartar with an electric mixer on high speed for 3–4 minutes until it holds soft, foamy peaks.

Add the orange and lemon zest to the butter mixture, then fold in the flour mixture in three additions, alternating with the treacle-milk mixture, until just combined — do not overmix.

Gently fold the whipped aquafaba into the batter in two additions, using a large metal spoon and a light cutting motion to preserve the air.

Drain any unabsorbed liquid from the soaked fruit, then fold the fruit into the batter until evenly distributed.

Spoon the batter into the prepared tin and smooth the top level. Arrange the blanched almonds in concentric rings over the surface, pressing each one in very slightly so it sits flat.

Bake on the middle shelf for 85–90 minutes until the cake is deep golden, has pulled away slightly from the sides, and a skewer inserted into the centre comes out clean.

Cool in the tin for 20 minutes, then turn out onto a wire rack to cool completely before slicing.