Dundee Cake (Scottish Cake with Almonds on Top)
User Reviews
5
Dundee Cake (Scottish Cake with Almonds on Top)
Description
The Dundee Cake combines simple baking staples with dried fruit and citrus to create a classic Scottish dessert. A mixture of flour and ground almonds provides the cake’s structure and moist texture. Brown sugar, molasses (or treacle), and optional sherry add depth and sweetness, while orange marmalade and freshly grated orange rind contribute bright, zesty notes. Golden raisins or sultanas are folded throughout, ensuring bursts of sweetness and chewiness.
After mixing, the batter is poured into a buttered and floured springform pan lined with parchment paper. The top is decorated symmetrically with blanched almonds, traditionally arranged in circles. The cake bakes slowly at 300°F for nearly three hours, allowing flavors to develop gradually and the dense batter to cook evenly.
The resulting cake has a moist, rich crumb with the contrasting crunch of almonds on top. It is suitable for celebrations or as a teatime accompaniment. Almonds can be omitted if there are allergies.
Ingredients
- 2 ¾ cups all-purpose flour
- 4 Tbsp ground almonds
- 2 ticks butter good quality
- 1 ¾ cups brown sugar lightly packed
- 1 Tbsp sherry optional
- 1 Tbsp molasses (treacle)
- 6 egg
- ¾ cup orange marmalade any orange marmalade will work, but Seville is used in the original recipe, Seville orange
- 1 orange grated, preferably organic, rind
- 4 ½ cups golden raisins (sultanas)
- 39 almonds no skin (or more or less to your liking to decorate the top, blanched
Instructions
- Oven temperature 300℉ (150℃).
- Butter an 8" springform pan and line the bottom with parchment paper. Flour the sides.
- In a bowl, combine the flour and ground almonds. Set aside.
- In a stand mixer, or bowl, cream the butter, brown sugar, Sherry (if using) and molasses/treacle, until light and fluffy.
- Add an egg and mix thoroughly. Add a a little flour, then another egg. Proceed until all the eggs have been added, then add the remaining flour. Don't overmix the batter.
- At this time, add the marmalade and orange rind, and mix gently.
- Finally, add the golden raisins/sultanas until uniformly mixed.
- Put the thick batter into the prepared tin. Smooth the top of the cake with a spatula. Arrange the blanched almonds on top of the batter in concentric circles as symetrically as you can. You can add more almonds if you prefer.
- Place in the middle rack of the oven and bake for approximately 2 hours and 45 minutes. Check the cake (just take a peek) after two hours, and if it looks like the top is browning too much, cover with aluminum foil.
- Check the cake with a skewer or cake tester at about 2 hrs 15 minutes (or after you really smell the aroma of the cake). Remove it from the oven when the tester comes out clean/dry.
- Cool in the pan for about 20 minutes or longer before attempting to remove the cake. Shake the cake to loosen it from the side, then gently remove the side. Remove the bottom of the pan, and the paper and put on a cooling rack to cool completely.
Notes
- Almonds on the top can be omitted to accommodate nut allergies.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16slices
Amount Per Serving
Calories 485 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 485kcal | 24% |
| Carbohydrates | 82g | 27% |
| Protein | 7g | 14% |
| Fat | 17g | 26% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 100mg | 33% |
| Sodium | 137mg | 6% |
| Potassium | 439mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 55g | 110% |
| Vitamin A | 465IU | 9% |
| Vitamin C | 3mg | 3% |
| Calcium | 79mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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