Description
The Hairy Bikers Dundee Cake is their take on the traditional Scottish Dundee Cake, enhanced with their signature touch. While it stays true to the classic recipe with its light texture and citrus zest, the Hairy Bikers version brings a richer depth of flavor through its careful blend of dried fruits, including currants, sultanas, and mixed peel. True to the original, the Hairy Bikers’ Dundee Cake is topped with a circular pattern of whole almonds, making it both visually appealing and delicious. This recipe combines authenticity with the Hairy Bikers’ rustic style, resulting in a cake that’s perfect for gatherings or a cozy treat.
Ingredients
Dry Ingredients
- 225g self-raising flour – For a light and tender crumb.
- 50g ground almonds – Adds richness and keeps the cake moist.
Fruits and Nuts
- 175g currants – Provides a fruity sweetness.
- 175g sultanas – Adds extra texture and flavor.
- 50g mixed peel – A hint of citrus for brightness.
- 50g blanched almonds – Used for the decorative topping.
Other Ingredients
- 175g butter (softened) – Creates a moist, rich base.
- 175g caster sugar – Adds sweetness and helps with creaming.
- 3 large eggs – Helps bind and create structure in the cake.
- Zest of 1 orange and 1 lemon – Adds a fresh citrusy aroma.
- 1 tablespoon milk – Optional, to adjust the batter consistency.
Instructions
Step 1: Prepare the Cake Tin and Preheat Oven
Preheat your oven to 150°C (300°F). Grease a 20cm round cake tin and line it with parchment paper to prevent sticking.
Step 2: Cream Butter and Sugar
In a large mixing bowl, cream the softened butter and caster sugar together using an electric mixer or hand whisk. Beat until the mixture is pale and fluffy, which takes about 3-5 minutes.
Step 3: Add Eggs and Citrus Zest
Add the eggs one at a time, beating well after each addition to prevent curdling. Then, fold in the zest of the orange and lemon for a fragrant, citrusy flavor.
Step 4: Fold in Ground Almonds and Flour
Stir in the ground almonds, followed by the self-raising flour. Mix gently to avoid overworking the batter, which helps keep the cake light.
Step 5: Add Dried Fruits and Peel
Gently fold in the currants, sultanas, and mixed peel. Be sure to distribute them evenly for a consistent flavor throughout the cake.
Step 6: Adjust Batter with Milk (If Needed)
If the batter is too thick, add a tablespoon of milk to adjust the consistency. The batter should be thick but spreadable.
Step 7: Transfer to Cake Tin and Arrange Almonds
Spoon the batter into the prepared cake tin and smooth the surface with a spatula. Arrange the blanched almonds on top in concentric circles for the traditional Dundee Cake look.
Step 8: Bake the Cake
Place the cake in the preheated oven and bake for approximately 2-2.5 hours, or until a skewer inserted into the center comes out clean. If the top begins to brown too quickly, cover it loosely with foil.
Step 9: Cool the Cake
Once baked, let the cake cool in the tin for about 15 minutes. Then transfer it to a wire rack to cool completely before slicing.