4 December 2009

Dundee Cake - by Dan Lepard


This really is a beautifully perfect Dundee cake recipe. & made more so by a shared bake-along via the Guardian word of mouth

We had people from all over the world ready for the off at 3pm Sunday, perched eagerly at their keyboards, waiting for the first word from Dan as to what to do with our ingredients

& whilst we mixed and added, we maintained a warm flow of conversation via the comments function provided by the Guardian site.


list of ingredients needed

175g unsalted butter, softened, or dairy-free margarine - soft
100g caster sugar, plus extra for the top (Dan's uses 150g)

Finely grated zest of an orange
250g plain flour or gluten-free flour mix
3 large eggs, or egg replacer

100g marmalade or apricot preserve

100g ground almonds, hazelnuts or walnuts

375g mixed dried fruit - be creative if you like
200g glacé peel or cherries - less if you prefer - I used dried soft cranberries
1 tsp baking powder

100g blanched almonds for the top


for a 20cm springform tin, lined well with baking parchment
  1. with a balloon whisk or beaters, whip together your butter and sugar
  2. stir in the orange zest & approx a third of the flour, then whisk it well
  3. add the eggs one at a time, and beat them in - they're a bit slippery slimy but do come together
  4. beat in that marmalade
  5. & the ground almonds only
  6. in with the remaining flour and baking powder and whisk
  7. stir in your chosen fruits so they are well and evenly incorporated into the mix
  8. turn on your oven to 150 fan, 170 ordinary oven (gas 3 apparently)
  9. spoon your mix into the springform tin, and smooth the top nicely
  10. cover the top with a scrunched piece of foil to create steam for the cake
  11. and bake for 45mins
  12. meanwhile, blanch your whole almonds for 15 minutes in a bowl of boiling kettle water
  13. drain and dry - this prevents their burning
  14. after 45 mins, take your cake out, and dress it with your blanched almonds - starting at the centre, push them in evenly round the cake surface
  15. turn the oven down to 130 fan, 150 ordinary oven (gas 2 apparently) and no foil this time, back into the oven for 1hr - upto 1hr30
  16. I baked mine for 1hr10 till it felt right
  17. test the centre of your cake with a wooden skewer, it should have a little mix on it - meaning it's almost cooked but just not quite
  18. brush the top of you almonds and cake with a glaze mix of 1 tblsp caster sugar and 1 tblsp milk to make it glisten
  19. and back into the oven for a final finishing 10 - 15 mins.
  20. remove from the oven and cool for a while in the tin, then release it from it's case and paper wrap and cool completely on a wire rack
Marvellous.

2 comments:

SallyBR said...

Wonderful post!

I am sad that it's all over, wish there was another bake along this weekend!

Gill the Painter said...

Me too.
We'll just have to be patient for the next one :)

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