Dundee CakeNovember 15, 2012
by Ratika Saxena
Flour- 115 gms
Baking Powder- 1/4th tsp.
Castor Sugar- 115 gms
Margarine/butter 70 gms
Vanilla essence 1/2 tsp
Milk 1 tablespoon
Almonds – 50 gms
– Blanch almonds by removing the skin and cut them into two equal halves vertically.
– Keep them aside.
-Chop finely cashew nuts, raisins and orange peel. Remove the stock of raisins and wash them before chopping.
-In a clean stainless steel bowl cream margarine( or butter) with castor sugar adding sugar little at a time.
-Cream till the mixture becomes light and fluffy.
-Beat eggs with the essence if required and mix this into the fat mixture adding eggs little at a time.
– Mix in the dry fruits with a pallet knife.
-Sieve flour with baking powder and mix garam masala with it and fold it into the mixture with a pallet knife.
-Add milk and stir the mixture very lightly with a wooden spoon.
.- Transfer the mixture in a 1/2 kg lined cake tin and now arrange the blanched almonds all over the surface in a circular form.
-Bake at 130 C for 50 to 60 mins.
-Remove from oven and cool on a cooling rack.
-The lining should be removed after cooling otherwise there is a risk of breaking of cake