Dundee cake

Instructions

1- Put the almonds into a small bowl and pour over boiling water to just cover.

2- Leave for 5 mins then drain in a sieve and leave to dry.

3- Preheat the oven to 180C/160 C fan/Gas Mark 4.

4- Line a deep loose-based 20cm cake tin with baking parchment.

5- Put the butter in a large bowl and beat well until soft.

6- Add the sugar and beat until light and fluffy.

7- Stir in the orange zest and apricot jam.

8- Sieve together the flour and baking powder.

9- Add the eggs to the creamed butter and sugar, a little at a time, beating well between each addition.

10- If the mixture starts to curdle, stir in a little flour.

11- Add the remaining flour and ground almonds and mix well.

12- Mix in the milk and then add the dried fruit and cherries and mix gently together.

13- Spoon the mixture into the prepared tin and spread level using the back of a spoon.

14- Arrange the whole almonds close together in neat circles on the top of the cake.

15- Bake in the oven for 45 mins.

16- Lower the oven temperature to 160C/140 C fan/Gas Mark 3 and cook for a further 60–80 minutes.

17- Check the cake after 50 minutes by inserting a wooden or metal skewer into the cake.

18- When it’s done it should have just a few crumbs attached.

19- Check every 10 minutes - it’s important not to overcook this cake so the centre will be a little soft.

20- When cooked, remove the cake briefly from the oven, put the milk and sugar into a small pan and heat gently until the sugar has dissolved.

21- Brush over the top of the cake and return the cake to the oven for 2-3 mins.

22- Remove and allow the cake to cool in the tin.

23- When quite cold remove from the tin and wrap in foil and keep for at least 2 days before cutting.