Scottish Dundee Cake Recipe From The Daring Gourmet

CLICK HERE for the video of Louise Giles making this delight!

Yield

• • • 10 Servings

Ingredients

• • • 3/4 cup unsalted butter, softened at room temperature
    • 1 cup firmly packed light brown sugar
    • 3 large eggs
    • zest of one orange (Seville if you have it)
    • 5 tablespoons Seville orange marmalade
    • 1 1/2 cups all-purpose flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1/3 cup almond flour
    • 1 1/4 cups golden raisins/sultanas
    • 1 1/4 cups raisins
    • 20-25 whole blanched almonds

Directions

• • • Grease and line an 8-inch round cake pan.
    • Preheat the oven to 300 ^oF (275 ^oF if using convection)
      
    • Cream the sugar and butter until pale and fluffy. Add the eggs, one at a time, along with a teaspoon or so of the flour to prevent curdling. Add the orange zest and marmalade and beat until combined. Stir together the flour, baking powder, and salt, and almond flour. Add this mixture to the wet mixture and stir gently to combine, being careful not to over-stir. Add the sultanas and raisins and stir to combine.
    • Spoon the batter into the prepared cake pan and smooth the top of it using wetted fingertips or the back of a wet spoon. Arrange the almonds on top of the cake in concentric circles. Position the cake on the middle rack of the oven and bake for 1 hour and 40 minutes to 2 hours or until a toothpick inserted into the center comes out clean. If the cake browns too quickly, cover it with aluminum foil. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.