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Best Dundee cake in Toronto
What the real thing tastes like
Real ingredients (via TheMealDB): 100g Almonds, 180g Butter, 180g Muscovado Sugar, Zest of 1 Orange, 3 tbs Apricot Jam, 225g Plain Flour, 1 tsp Baking Powder, 3 Large Eggs, 100g Ground Almonds, 2 tbs Milk, 500g Dried Fruit, 100g Glace Cherry…
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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
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