Piece of cake

DUNDEE CAKE

INGREDIENTS

(Serves 8-10)

450g (1 lb) mixed raisins and sultanas; 90ml (6 tablespoons) Scotch whisky; 225g unsalted butter, at room temperature, plus extra for the tin; 210g firmly packed demerara sugar; pinch of salt; 4 eggs; 280g plain flour; ¼tsp ground cinnamon; ¼tsp ground nutmeg; 115g ground almonds; 160g marmalade; grated zest of 2 oranges; 95g whole blanched almonds, for decorating

METHOD:

1. Combine the raisins, sultanas and whisky in a pan on a low heat, stirring once or twice, until hot (10-15mins). Remove from the heat and leave to steep for 2 hours.

2. Preheat the oven to 165°C/Gas Mark 3. Butter the base and sides of a 23-cm (9-inch) round cake tin. Line the base with buttered parchment.

3. In a bowl, beat the butter until smooth, then add the sugar and salt, and beat until fluffy and lighter in colour. Add the eggs, one at a time, together with a spoonful of the flour with the first egg to stop the mix from curdling, beating well after each addition. Beat in the remaining flour and the cinnamon and nutmeg.

4. Using a wooden spoon, stir in the raisins and sultanas and whisky, the ground almonds, marmalade and orange zest until evenly distributed.

Transfer the mixture to the prepared tin, spread evenly and smooth the top. Arrange the whole blanched almonds on top in concentric circles, with the pointed end of each nut directed towards the centre.

5. Bake until a skewer inserted into the centre comes out clean, one and a half hours to one and three quarter hours. Leave to cool completely in the tin, then invert, lift off the tin and peel off the parchment.

Transfer the cake right side up to a serving plate and serve.