Dundee Cake
Dundee Cake is a traditional Scottish fruit cake, originating from the city of Dundee. It is characterized by its rich, buttery crumb studded with sultanas and a distinctive topping of concentric rings of whole almonds, a nod to its historical connection with marmalade production.
🧂 食材
- 500 g Unsalted butter(softened, plus extra for greasing)
- 200 g Caster sugar
- 200 g Large eggs(beaten)
- 4 medium Seville orange marmalade(or a good quality, thick orange marmalade)
- 300 g Orange zest(finely grated)
- 50 g Plain flour(sifted)
- 1 tsp Ground almonds
- 1 tsp Sultanas(Optional, for added warmth.)
- 2 tbsp Whole blanched almonds(for decoration)
- approx. 50-75 g Milk(optional, if needed for consistency)
- 2-3 tbsp Brandy or Sherry(optional, for soaking fruit or brushing later)
👨🍳 步骤
- 1
Preheat your oven to 160°C (140°C fan/320°F/Gas Mark 3). Grease and line a deep 20cm (8-inch) round cake tin with baking parchment, ensuring the parchment extends a couple of centimeters above the rim of the tin.
⏱️ 10 minutes - 2
In a large bowl, cream together the softened butter and caster sugar for about 3-4 minutes until the mixture is pale and fluffy. Gradually beat in the beaten eggs, a little at a time. If the mixture looks like it might curdle, stir in a tablespoon of the sifted flour after each addition of egg.
⏱️ 10 minutes - 3
Stir the Seville orange marmalade and finely grated orange zest into the creamed mixture until well combined. If using, stir in the optional brandy or sherry at this stage.
⏱️ 5 minutes - 4
Sift the plain flour and ground almonds into the wet ingredients. Gently fold them in using a spatula or wooden spoon until just combined. Be careful not to overmix. If the batter seems too stiff, you can stir in the tablespoon of milk to achieve a soft, dropping consistency.
⏱️ 2 minutes - 5
Fold the sultanas into the batter, ensuring they are evenly distributed throughout. Spoon the mixture into the prepared cake tin and level the surface with the back of the spoon.
⏱️ 5 minutes - 6
Arrange the whole blanched almonds on top of the cake batter in concentric circles, starting from the outer edge and working inwards. Press them in very lightly, just enough so they don't sink during baking.
⏱️ 3 minutes - 7
Bake for approximately 1 hour and 45 minutes to 2 hours. To check for doneness, insert a skewer into the center; it should come out clean with only a few moist crumbs attached. If the cake starts to brown too quickly, loosely cover the top with a piece of foil.
⏱️ 2 minutes - 8
Once baked, remove the cake from the oven and let it cool in the tin for about 15-20 minutes. Then, carefully turn it out onto a wire rack to cool completely.
⏱️ 5 minutes - 9
For best flavor development, wrap the cooled cake tightly in baking parchment, then in foil, and store in an airtight tin for at least 2-3 days before slicing and serving. If desired, you can lightly brush the cake with a little extra brandy or sherry after it has cooled and before wrapping.
⏱️ 2 hours 30 minutes - 10
Once baked, remove the cake from the oven and let it cool in the tin for 15 minutes. Then, carefully turn it out onto a wire rack to cool completely.
⏱️ 15 minutes cooling - 11
While the cake is still warm, gently brush the top with the warmed and sieved marmalade for a glossy finish. If desired, you can prick the cake all over with a skewer and brush with whisky or rum for extra flavour and moisture.
⏱️ 2 minutes - 12
Allow the cake to cool completely before slicing and serving. For best flavour, Dundee cake often improves if left to mature for a few days, wrapped tightly in parchment paper and then foil.
⏱️ Cooling time varies
💡 专业技巧
- ✓Using Seville orange marmalade is traditional and provides a distinct bitter-sweet citrus note. If unavailable, a good quality thick orange marmalade can be substituted.
- ✓Ensure your butter and eggs are at room temperature for the creaming process to achieve the best texture.
- ✓To prevent the cake from cracking, avoid overbaking and ensure your oven temperature is accurate. If it browns too quickly, covering with foil is recommended.
- ✓Allowing the cake to mature for a few days after baking significantly enhances its flavor and moisture.
✨ 创意变奏
为您的创意版本提供灵感
- For a richer flavor, soak the sultanas overnight in 2 tablespoons of brandy or sherry before adding them to the batter.
- Some recipes include a small amount of mixed peel or glacé cherries, though purists often omit these for a more authentic flavor profile.
- A light glaze made from milk and caster sugar, brushed over the cake in the last few minutes of baking, can add a subtle sheen.