I I never thought of myself as a fruit person until I discovered Dundee Cake. And I didn’t think that adding more fruit, in the form of marmalade, to an already very fruity cake, would be the thing that would bring me back to “clean coasts”. Legend has it that Mary, Queen of Scots did not like cherry ice cream, so the Dundee cake, covered with white almonds, was created especially for her. I agree with her in Almond, and with another queen, Marie Antoinette, about her immortal words, which seem most appropriate at Christmas: “Let them (Dundee) cake.”
Then the cake
Marmalade sharpens the flavors, as is known of lemon. This recipe also works well with gluten free flour and gluten free plant milk of your choice. Once baked the cake will keep for at least a week wrapped in foil or a cake tin. You need a 20cm cake tin.
Prep 5 minutes
Cook 2 min. 10 minMore cooling time
Servants 12
100g whole white almonds
175g softened vegan butter – I like it Naturally
175g light brown sugar
Finely grated cupido 1 orange
100g-chopped marmaladeThere is an extra 3 tbsp for the coating
50g ground almonds
300g is clear
1 tsp baking powder
1 large pinch of sea salt
175ml whole oat milk
500g of mixed dried fruitamong candied barks, ideal
Heat the oven to 180C (160C fan)/350F/gas 4, then grease a 20cm cake tin and line it with greaseproof paper. Place the almonds in a small heatproof bowl, pour over boiling water to cover and set to one side.
In a large bowl, beat the softened butter and sugar with an electric mixer for three to four minutes, until light and fluffy. Add the orange zest and marmalade and mix again to remove any lumps.
In a second bowl, mix the almonds, flour, baking powder and salt, then keep this dry mixture in the bowl of butter. Mix in the milk slowly to make a batter, then fold in the dry fruit. Securely tap into the lined tin, and press down on the top of the back of the spoon.
To decorate the top of the cake, drain the soaked almonds and place them in a ring around the outside edge of the cake. Make another ring of almonds half a centimeter inside the first one, and repeat twice, so that you make four almonds in all the circles (either while running out of space or almonds).
Bake for 45 minutes, then lower the oven to 160C (140C)/325F/gas 3 and bake for another hour, until a skewer inserted in the middle comes out clean. Take the cake out of the oven, brush the top with three tablespoons of marmalade, then place back in the oven for three minutes.
Remove again and cool in the tin before cracking. If you have time, wrap the cooled cake in foil and leave for 48 hours before eating – this will really enhance the flavor and texture before slicing and serving.