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Recipe: »Dundee Cake«
In sisterMAG No. 60, food blogger Dyutima Jha has put together a delicious recipe feature. Here you can find the free download for the following recipe: »Dundee Cake«.
- Recipe & Photos: Dyutima Jha
Recipe: »Dundee Cake«
Makes 1x18cm cake – 8 to 10 servings
Ingredients
- 115g Mixed nuts (cashews, walnuts, almonds), chopped
- 170g seeded raisins, chopped
- 170g currants
- 30g glace cherries, chopped
- 50g blanched almonds, sliced in half
- 60g mixed peel, chopped
- Zest of 1 lemon, finely grated
- 225g plain flour
- 170g butter
- 1 tsp baking powder
- 115g caster sugar
- 1 tsp cinnamon powder
- 1 Tbsp honey
- 3 Tbsp milk
- 3 large eggs
Method
- Preheat the oven at 180°C.
- Grease and line a 18cm round cake tin with baking sheet.
- Sift flour and baking powder together.
- Beat butter, sugar and honey for several minutes till light and creamy.
- Add one egg at a time, beating well each time.
- Gently fold the flour, milk, nuts, fruit, cinnamon powder and lemon zest.
- Pour the mixture into the baking tin and line the top with blanched almonds in a radial pattern.
- Lower the oven temperature to 160°C and bake for 10-15 minutes. Further lower the temperature to 120°C and bake for 90-120 minutes. After 45 minutes, keep checking the doneness by inserting a toothpick or metal skewer in the center. When done, the skewer should come out almost clean. Do not overbake so the center is soft. If necessary, cover the top with a metal tray to avoid excessive browning.
- Cool for 10-15 minutes before releasing on cooling rack.