Monday, April 23, 2018

Dundee Cake | Eggless Baking

A traditional Dundee Cake comes from the Scottish kitchens and is packed with a variety of dried fruit and wears a crown of almonds. It is a dense, delicious cake, with a very rich crumb, best enjoyed with a cup of fragrant tea. Many years ago when I taught myself to bake, Dundee Cake was my go to for special treats and the very cold winters of Delhi.

Last week I made a Dundee Cake after many many years, and it is an eggless recipe that I created for our family. For the dried fruit I used raisins and dried apricots which I soaked in Cara Cara juice (blood orange juice). These red oranges have had a particularly juicy and sweet crop this year and I cannot resist using them in any recipe that allows for their use!! My egg substitute for this recipe was plain Greek yogurt which does wonders for a cake. The result was a moist dense cake with a melt in the mouth crumb.

3/4 cup oil
11/4 cup sugar
zest of 1 orange
Juice of 1 large orange
3 tbsp apricot jam
2 cup all purpose four
1 tsp baking powder
Pinch of salt
1/4 tsp baking soda
3/4 cup greek yogurt
1/4 cup milk
1 cup raisins
1 cup dried apricots, chopped
1 cup almonds, blanched

  1. Soak the dried apricots and raisins in the orange juice overnight.
  2. Blanch and peel the almonds.
  3. Mix together all the wet ingredients.
  4. Sift together the dry ingredients.
  5. Mix together all the wet and dry ingredients.
  6. Now add the soaked dried fruit.
  7. Mix in well and pour the batter into a lined baking pan.
  8. Place the almonds on top of the cake batter.
  9. Bake in a pre heated oven at 350 F for 60-80 minutes.
  10. Remove from the oven, cool in the pan for 15 minutes.
  11. Then turn out the cake and cool on a rack.
  12. Slice and enjoy!

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