Instructions
Begin by placing the almonds into a small bowl and pour over boiling water just to cover them. Allow them to soak for 5 minutes, then drain thoroughly in a sieve and set aside to dry completely – this step softens the almonds and prepares them nicely for topping. Preheat your oven to 180C (160C fan)/Gas Mark 4. Prepare a deep 20cm loose-based cake tin by lining it with baking parchment to ensure an easy removal later. In a large mixing bowl, beat the butter vigorously until it becomes soft and creamy. Gradually add the muscovado sugar and continue beating until the mixture turns light and fluffy, signifying that air has been incorporated for a tender cake. Stir in the fragrant orange zest and smooth apricot jam, which will provide a delightful citrus sweetness and moisture. Sieve the plain flour and baking powder together to remove any lumps and to evenly distribute the raising agent. Add the eggs to the creamed butter and sugar a little at a time, beating well after each addition to maintain a smooth batter. If the mixture begins to look curdled, gently incorporate a small amount of the flour mixture to bring it back together. Next, fold in the remaining flour alongside the ground almonds, mixing thoroughly to combine. Pour in the milk to loosen the batter slightly, then carefully fold in the dried fruit and glace cherries, ensuring even distribution without overmixing. Spoon the rich fruity batter into your prepared tin, spreading it level with the back of a spoon to create an even top. Neatly arrange the whole almonds close together in concentric circles on the surface for a beautiful, traditional finish. Bake in the preheated oven for 45 minutes, then reduce the temperature to 160C (140C fan)/Gas Mark 3. Continue baking for an additional 60 to 80 minutes, checking after 50 minutes by inserting a skewer into the centre. The cake is done when the skewer comes out with just a few moist crumbs attached – be careful not to overbake, as the centre should remain slightly soft for a perfect texture. Once baked, remove the cake briefly from the oven. Warm the additional milk and caster sugar in a small pan over gentle heat until the sugar dissolves, then brush this syrup over the top of the cake. Return the cake to the oven for 2 to 3 minutes to set the glaze, resulting in a glossy, enticing finish. Finally, allow the cake to cool completely in the tin. Once cooled, carefully remove it and wrap tightly in foil. For best flavor and texture, store the cake for at least two days before slicing to let the taste fully mature and the crumb soften beautifully. Tip: Soaking the almonds briefly helps to soften them, but be sure they are well-drained and dry before baking to keep the topping crisp. Also, using muscovado sugar enriches the cake’s depth of flavor – substitute with dark brown sugar if necessary. Enjoy your Dundee cake with a warm cup of tea or a splash of cream!
