Scottish Almond Cake

The Scots call this cake Dundee cake. It was very popular in the 19th century, and even today, this cake, decorated with blanched almonds, is a regular guest on their Christmas holiday table.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 150 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

  • 175 g Butter, unsalted

  • 175 g Sugar, brown

  • 1 teaspoon Orange, shell

  • 3 pieces Egg, fresh

  • 175 g Flour, Wheat, bread flour

  • 1 teaspoon Baking powder

  • 0.5 teaspoons Spices, cinnamon, ground

  • 1 pinch Salt, table

  • 115 g Raisins

  • 115 g Raisins

  • 115 g Raisins, golden

  • 55 g Candied fruit

  • 1 spoon Alcohol, Whisky

  • 20 pieces Nuts, almonds, blanched

Steps

  1. Pick through the raisins, sultanas, and currants, wash them, drain, soak in lukewarm water, and after 5 minutes, drain well. Cut the candied peel into equally sized pieces.

  2. Sift the flour, baking powder, spices, and a pinch of salt into a bowl and mix well.

  3. Turn on the oven and set it to 150 °C. Cream the softened butter until fluffy, then gradually add the sugar and orange zest while mixing. Mix until you get a fluffy and slightly creamy mixture.

  4. Gradually add the eggs while mixing. Add the flour mixture. Gently mix everything into a uniform batter, then fold in the currants, raisins, sultanas, chopped candied peel, and whiskey.

  5. Grease and flour a round baking pan with a diameter of 18 cm. Pour the batter into the pan and smooth the top. Bake in the preheated oven for 1.5 hours. Remove the pan from the oven and decorate the cake with almonds. Bake the cake for another 45 to 60 minutes. Check the doneness with a toothpick inserted into the cake. If there are no traces of batter on the toothpick, the cake is done.

  6. Let the baked cake cool in the pan, then transfer it to a serving plate, slice it like a cake, and serve.

Nutrition Information (Per 100g)

  • Calories: 353.04 kcal
  • Fat: 13.81 g
    • Saturated Fat: 8.2 g
  • Carbohydrates: 53 g
    • Sugars: 24.17 g
  • Protein: 4.4 g
  • Fiber: 1.64 g

Advice

It is best to use an organic orange, the peel of which is not treated with pesticides. If organic oranges are not available, immerse the orange in boiling water for a few minutes and wipe it well to remove the wax, which contains toxins. In the cake that will be eaten by children, replace whiskey with milk.