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Dundee Cake

Dundee Cake. From the wind-swept highlands of Scotland. The seductive sweet of orange marmalade. The fragrance of orange zest. A whiff of oriental spices. An overload of raisins and sultanas. Adorned with almonds. Finger-licking delicious !!!
Print Recipe
Prep Time 20 minutes
Course: Dessert
Cuisine: Anglo Indian
Ingredients Method Notes

Ingredients
  

  • 200 g plain flour
  • 25 g almond meal or ground almonds
  • 5 tbsp orange marmalade
  • 3 eggs
  • 180 g unsalted butter at room temperature
  • 130 g brown sugar
  • 180 g raisins
  • 180 g sultanas
  • 80-90 g almonds
  • 2 tsp baking powder
  • 1 tsp mixed spice powder
  • 1/4 tsp salt
  • zest of 1 orange
  • butter for greasing
For Mixed Spice Powder
  • 1 tbsp all spice
  • 1/2 tbsp ground cinnamon
  • 1 tsp ground cloves
  • 1 tsp ground nutmeg
  • 1 tsp ground mace
  • 1 tsp ground coriander
  • 1 tsp dry ginger

Method
 

For Mixed Spice Powder
  1. Mix everything listed under 'For Mixed Spice Powder', store in an airtight container.
For Dundee Cake
  1. Take almonds in a bowl, pour boiling water over them. Keep covered for 5-7 minutes.
  2. After 5 odd minutes, drain from water, carefully remove the skins. Keep aside.
  3. Preheat the oven to 150C. Line a 8 inch cake tin with baking parchment, grease with butter.
  4. Sift together the flour, baking powder, almond flour, mixed spice powder and salt. Keep aside.
  5. In a bowl take the butter and sugar. Cream the sugar and butter with an electric hand whisk until pale and fluffy.
  6. Add the marmalade and orange zest , beat until combined.
  7. Beat one egg into it, then add a third of the flour mix. Repeat until all the eggs and flour are consumed. Do not over-stir.
  8. Now add the raisins and sultana, mix gently with a spatula until all the fruits are incorporated into the mixture. Do not over mix.
  9. Spoon the batter into the prepared cake tin, smooth the top of it using the back of a wet spoon.
  10. Arrange the almonds on the top of the cake in concentric circles.
  11. Bake for 1.5 hours or until a skewer inserted into the center comes out clean.
  12. Remove the cake from the oven, allow to cool down in the tin itself.
  13. Remove from the tin, cover with a butter paper and keep aside in an airtight container for at least 24 hours before slicing.

Notes

If you do not have any almond meal, do not worry, use plain flour instead.