Dundee Cake is a traditional Scottish fruit cake with rich flavour.
I got to know about this cake in my college, I searched about it and tried baking it at home. The almond arrangement on top of the cake makes it very fascinating for me. It tastes like a normal fruit cake but the almonds not only add the aesthetic appeal but also gives a subtle taste and texture to the cake.
This is a perfect tea cake and can be stored for a week in an airtight container. Do give this recipe a try and share your experience in the comment section!
- 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.Enjoy!!