Home Dundee Cake

    Dundee Cake


    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