Dundee Cake

November 15, 2012 0 By Fried Guest

by Ratika Saxena







Flour-                                     115 gms

Baking Powder-                   1/4th tsp.

Castor Sugar-                       115 gms

Margarine/butter                 70 gms

Eggs                                               2

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