Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup ground almonds
- 1/2 cup candied orange peel
- 1/2 cup currants
- 1/2 cup raisins
- 1/4 cup milk
- 1 teaspoon almond extract
- 8 oz marzipan
- 1 tablespoon apricot jam
Special Equipment Needed:
- 9-inch round cake pan
- Parchment paper
- Electric mixer
- Rolling pin
- Pastry brush
Step-by-Step Instructions:
1. Preheat the oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a large bowl, cream the butter and sugar together until light and fluffy.
3. Beat in the eggs, one at a time, until well combined.
4. In a separate bowl, sift together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the butter mixture, mixing well after each addition.
6. Stir in the ground almonds, candied orange peel, currants, raisins, milk, and almond extract until well combined.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake for 1 hour or until a toothpick inserted into the center of the cake comes out clean.
9. Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
10. Roll out the marzipan on a lightly floured surface to a thickness of about 1/4 inch.
11. Place the marzipan over the top of the cooled cake and press it down gently to adhere.
12. In a small saucepan, heat the apricot jam over low heat until melted.
13. Brush the melted jam over the top of the marzipan.
14. Serve the cake at room temperature.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 538
Fat: 28g
Saturated Fat: 13g
Cholesterol: 136mg
Sodium: 221mg
Carbohydrates: 66g
Fiber: 2g
Sugar: 45g
Protein: 8g
Substitutions for ingredients:
- Ground almonds can be substituted with ground hazelnuts or ground walnuts.
- Candied orange peel can be substituted with candied lemon peel or candied ginger.
- Currants can be substituted with dried cranberries or dried cherries.
- Apricot jam can be substituted with peach jam or orange marmalade.
Variations:
- Add 1/2 cup chopped walnuts or pecans to the cake batter for added texture.
- Replace the marzipan with a layer of cream cheese frosting for a different flavor.
- Use different types of dried fruit, such as dried apricots or figs, for a unique twist on the classic recipe.
Tips and Tricks:
- Make sure the butter is softened before creaming it with the sugar to ensure a smooth batter.
- Don't overmix the batter once the dry ingredients are added to avoid a tough cake.
- To prevent the marzipan from sticking to the rolling pin, dust it with powdered sugar.
- Use a sharp knife to cut the cake to prevent the marzipan from tearing.
Storage Instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
To reheat the cake, place it in a 350°F oven for 10-15 minutes or until warmed through.
Presentation Ideas:
Serve the cake on a cake stand and garnish with fresh berries or a dusting of powdered sugar.
Garnishes:
Fresh berries, powdered sugar, whipped cream, or sliced almonds.
Pairings:
Serve the cake with a cup of tea or coffee for a classic British afternoon tea.
Suggested Side Dishes:
Fresh fruit salad or a side of whipped cream.
Troubleshooting Advice:
- If the cake is browning too quickly, cover it with foil halfway through baking.
- If the cake is not cooked through, bake it for an additional 10-15 minutes or until a toothpick inserted into the center comes out clean.
Food Safety Advice:
Make sure to properly store the cake to prevent any contamination.
Food History:
Dundee cake is a traditional Scottish fruitcake that originated in the city of Dundee in the late 1700s. It was originally made as a rich cake for the wealthy, but it soon became popular among all classes. The cake is typically made with currants, raisins, and almonds, and is topped with a layer of marzipan.
Flavor Profiles:
The Marzipan-Topped Dundee Cake is a rich and fruity cake with a nutty flavor from the ground almonds. The marzipan adds a sweet and slightly nutty flavor to the cake, while the apricot jam adds a touch of sweetness and helps to adhere the marzipan to the cake.
Serving Suggestions:
Serve the Marzipan-Topped Dundee Cake as a dessert or as part of an afternoon tea.
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Region: Scottish