Dundee cake

Dundee cake is a traditional Scottish fruit cake that originated in the city of Dundee, Scotland. However, it is also popular throughout England and other parts of the UK. The cake is typically made with currants, sultanas, almonds, and a hint of marmalade, and is often topped with a circle of blanched almonds before baking. It has a rich, dense texture and is often served alongside a cup of tea or coffee. Dundee cake is a popular Christmas cake in Scotland, but it can be enjoyed year-round.

Here is a recipe for Dundee cake that you can try at home:

Ingredients:

250g unsalted butter, softened

250g caster sugar

4 large eggs

250g plain flour

2 tsp baking powder

100g ground almonds

50g whole almonds, blanched

150g currants

150g sultanas

2 tbsp marmalade

Zest of 1 orange

Zest of 1 lemon

2 tbsp milk

Instructions:

Preheat the oven to 160C/140C fan/gas 3. Grease and line a 20cm/8in round cake tin with baking paper.

Cream the butter and sugar together until light and fluffy.

Beat in the eggs one at a time, making sure each one is fully incorporated before adding the next.

Sift in the flour and baking powder, and fold into the mixture.

Stir in the ground almonds, currants, sultanas, orange zest, lemon zest, marmalade, and milk.

Spoon the mixture into the prepared tin and smooth the surface.

Arrange the blanched almonds in a circular pattern on top of the cake.

Bake for 2-2 1/2 hours, or until a skewer inserted into the centre of the cake comes out clean.

Leave to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.

Serve sliced and enjoy!

Note: You can also add a tablespoon of whisky to the mixture for an extra Scottish touch.