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Dundee Cake

Ankit Mishra
3.14 from 662 votes
Prep Time 45 mins
Cook Time 35 mins
Total Time 1 hr 20 mins
Course Dessert
Servings 6 people


  • 100 gm Butter
  • 100 gm Powdered Sugar
  • 2 Eggs
  • 150 gm Refined Flour
  • 5 ml Vanilla Essence
  • 1/2 tsp Baking Powder
  • 50 gm Dried Currants
  • 50 gm Peeled Almonds
  • 1 Lemon Zest


  • In a bowl soak almonds for half hour, peel-off the skin and keep aside.
  • Preheat oven at 180 degrees for 10 minutes.
  • Put the butter in a large bowl and beat well until soft. Add the sugar and beat until light and fluffy.  Add vanilla essence and mix well.
  • Add the eggs to the creamed butter and sugar, keep whisking till eggs get properly incorporated in the butter-sugar mix.
  • Sieve in flour and baking powder, gently fold in the flour to form a smooth batter. Add currants and mix it.
  • Transfer batter to a greased 6" (diameter) cake tin. Arrange almonds on top in a circular pattern.
  • Bake at 180 degrees for 25-30 minutes or till the top turns golden brown in color. Let it cool for an hour after baking.