Dundee cake
Dundee cake is a British classic for good reason — almonds does most of the work, and the method is rewarding enough for a weeknight. Most of the time is hands-off while the oven does its thing, which makes it an easy one to fit around other dishes. Read through the tips before you start — a couple of small details go a long way with this one.
- Level Hard
Ingredients
- 100 g Almonds
- 180 g Butter
- 180 g Muscovado Sugar
- Zest of 1 Orange
- 3 Tbs Apricot Jam
- 225 g Plain Flour
- 1 tsp Baking Powder
- 3 large Eggs
- 100 g Almonds
- 2 Tbs Milk
- 500 g Dried Fruit
- 100 g Glace Cherry
- 1 Tbs Milk
- 2 tsp Caster Sugar
Method
- Put the almonds into a small bowl and pour over boiling water to just cover. Leave for 5 mins then drain in a sieve and leave to dry.
- Preheat the oven to 180C/160 C fan/Gas Mark 4. Line a deep loose-based 20cm cake tin with baking parchment.
- Put the butter in a large bowl and beat well until soft. Add the sugar and beat until light and fluffy. Stir in the orange zest and apricot jam.
- Sieve together the flour and baking powder. Add the eggs to the creamed butter and sugar, a little at a time, beating well between each addition. If the mixture starts to curdle, stir in a little flour.
- Add the remaining flour and ground almonds and mix well. Mix in the milk and then add the dried fruit and cherries and mix gently together.
- Spoon the mixture into the prepared tin and spread level using the back of a spoon. Arrange the whole almonds close together in neat circles on the top of the cake. Bake in the oven for 45 mins.
- Lower the oven temperature to 160C/140 C fan/Gas Mark 3 and cook for a further 60–80 minutes. Check the cake after 50 minutes by inserting a wooden or metal skewer into the cake. When it’s done it should have just a few crumbs attached. Check every 10 minutes - it’s important not to overcook this cake so the centre will be a little soft.
- When cooked, remove the cake briefly from the oven, put the milk and sugar into a small pan and heat gently until the sugar has dissolved. Brush over the top of the cake and return the cake to the oven for 2-3 mins. Remove and allow the cake to cool in the tin. When quite cold remove from the tin and wrap in foil and keep for at least 2 days before cutting.
Tips for the best Dundee cake
- Let the egg come up to room temperature for 15 minutes before cooking so it cooks evenly.
- Preheat the oven fully before anything goes in — a cold start changes the texture.
- Do not crowd the pan. Cook in batches if needed so everything browns instead of steaming.
- Read the whole method before you start and measure out the 14 ingredients first — it keeps the pace relaxed once the heat is on.
Variations
- Individual portions: divide into ramekins or a muffin tin and reduce the baking time by about a third.
- Fusion twist: keep the method but swap the spices for your own favourites — the British base takes well to it.
- Swap the egg for silken tofu — keep the cooking time similar and check for doneness.
Serving ideas
Best with fresh berries on the side and a little whipped cream.
Storage
Keeps in an airtight container at room temperature for 2–3 days, or refrigerated for up to a week. Most versions freeze well for 2 months.
Frequently asked questions
What can I substitute for almonds?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Can I make Dundee cake ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
Is this Dundee cake recipe hard to make?
It is rated hard: 14 ingredients and 8 steps. Follow the order and the tips above and it is very forgiving.
Recipe data via TheMealDB — source
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