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Dundee Cake
Traditional British Recipes

Dundee Cake

BakingDessertAfternoon-teaParty8

Dundee Cake delivers reliable flavour and texture with a method that is straightforward to follow at home. The recipe is designed to plate up cleanly and look appealing, so the finished dessert feels as good visually as it tastes.

Serve with a simple garnish that suits the bake — for example fruit, cream, or a light dusting/ drizzle where appropriate — and adjust sweetness or spice to preference. It also works well as a make-ahead option for gatherings.

Method

25m2h 45m3h 10m
  1. Heat the oven to 150°C (130°C fan). Grease and line a deep 20cm round cake tin.
  2. Cream the butter and sugar until pale and fluffy.
  3. Beat in the eggs a little at a time, adding a spoonful of flour if the mixture starts to curdle.
  4. Fold in the flour, baking powder and ground almonds.
  5. Stir in currants, sultanas, mixed peel and the citrus zests. Add a splash of milk if the batter is very stiff.
  6. Spoon into the tin and level the top. Arrange blanched almonds in circles on the surface.
  7. Bake for 2½ to 2¾ hours until a skewer inserted in the centre comes out clean.
  8. Cool in the tin for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Ingredients

  • 1 tbsp Orange Zest finely grated
  • 75g Blanched Almonds for topping
  • 1-2 tbsp Milk if needed to loosen batter
  • 225g Caster Sugar
  • 1 tsp Baking powder
  • 225g Unsalted butter softened
  • 50g Ground almonds
  • 4 Eggs large, beaten
  • 75g Mixed Peel
  • 1 tsp Lemon Zest finely grated
  • 225g Plain Flour
  • 150g Sultanas
  • 150g Currants

Notes

Wrap the cooled cake well and rest it overnight for a better flavour and texture.

If the top browns too quickly, cover loosely with foil during the final hour.

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British
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Afternoon Tea

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