Mary berry dundee cake recipe
Mary berry dundee cake recipe
I. Introduction
Mary Berry is a celebrated figure in British cooking, known for her warm personality and approachable recipes that inspire home cooks across the UK and beyond. With decades of experience, her influence has shaped modern British cuisine, making classic dishes accessible to all. Dundee cake, a traditional fruitcake from Scotland, embodies comfort and nostalgia, often gracing festive tables. This article will explore the history of Dundee cake, its nutritional aspects, and offer a vegan adaptation, showcasing the versatility of this beloved recipe.
II. Mary Berry’s Unique Approach & Historical Context
Mary Berry believes in using top-quality ingredients, which makes her recipes special. Dundee cake, which has been around since the 18th century, is usually made with sultanas, currants, almonds, and a little whisky. According to the Scottish Food History Society, this cake was first made for the Duke of Atholl in Dundee. Mary Berry’s recipe honors this great history while adding her twist, like using a special mix of spices and a decorative almond topping that improves both the taste and the look of the cake.
III. Notices on Ingredients & Equipment
Ingredients:
- 225g unsalted butter, softened
- 225g caster sugar
- 4 large eggs
- 225g self-raising flour
- 100g ground almonds
- 200g sultanas
- 100g currants
- 75g chopped glace cherries
- 100g blanched almonds, for decoration
- 2 tbsp whisky (optional)
- Zest of 1 lemon
- Zest of 1 orange
- 1 tsp mixed spice powder
Equipment:
- 20 cm round cake tin
- Baking parchment
- Mixing bowls
- Wooden spoon or electric mixer
- Measuring scales
- Cooling rack
- Knife for decoration
IV. Recipe Instruction
Preparation of Ingredients: Preheat your oven to 150°C (300°F). After this, Line the base and sides of the cake tin with baking parchment.
Creaming Butter and Sugar: In a mixing bowl, cream together the softened butter and caster sugar until light and fluffy. This should take about 5 minutes.
Adding Eggs: Gradually add the eggs, one at a time, to the butter mixture, beating well after each addition.
Incorporating Dry Ingredients: Sift the self-raising flour and mixed spice powder into the bowl, then fold in the ground almonds.
Adding Fruits and Zests: Fold in the sultanas, currants, chopped cherries, lemon zest, and orange zest, ensuring they are evenly distributed throughout the batter.
Baking: Spoon the mixture into the prepared cake tin and smooth the surface. Decorate the top with blanched almonds in a circular pattern.
Cooking Time: Bake in the preheated oven for 1.5 hours, or until a skewer inserted into the center comes out clean.
Cooling: Once baked, allow the cake to cool in the tin for 10 minutes before transferring to a cooling rack.
V. Flavor & Nutritional Information
Dundee cake is rich, moist, and packed with flavor from the fruits and spices. The almonds provide a delightful crunch, while the whisky adds a subtle warmth.
Nutritional Information (per slice, serves 12):
- Calories: 320
- Total Fat: 15g
- Saturated Fat: 4g
- Cholesterol: 60mg
- Sodium: 15mg
- Total Carbohydrates: 45g
- Dietary Fiber: 2g
- Sugars: 20g
- Protein: 5g
VI. Tips for a Perfect Dundee Cake
- Troubleshooting Common Issues:
- If the cake is too dry, ensure you’re not overbaking.
- For a bland flavor, consider enhancing with more spices or a splash of whisky.
- Flavor and Texture Enhancements:
- Use aged cheddar for a richer taste or add a breadcrumb topping for extra texture.
- Suggested Variations:
- Experiment with different nuts, such as pecans or walnuts, or add herbs like rosemary for a unique twist.
VII. Alternative (Vegan and Non-Veg)
Vegan Dundee Cake:
- Substitute the eggs with flaxseed meal (1 tbsp flaxseed + 2.5 tbsp water per egg).
- Use plant-based butter and a splash of almond milk instead of whisky.
Instructions:
- Prepare your ingredients as described above.
- Mix flaxseed with water and let sit for 5 minutes to thicken.
- Follow the same steps as the original recipe, ensuring to replace animal products with vegan alternatives.
VIII. Recipe Variations & Serving Suggestions
Serve the Dundee cake plain, with a dusting of icing sugar, or paired with clotted cream or a dollop of crème fraîche for added indulgence.
IX. Storage & Reheating Instructions
Store the cake in an airtight container in a cool, dark place for up to two weeks. If you wish to freeze it, wrap it tightly in cling film and foil, where it will keep for up to three months.
X. Frequently Asked Questions (FAQ)
- Can I use different fruits?
- Yes! Feel free to substitute dried fruits based on personal preference.
- How can I make it gluten-free?
- Use a gluten-free flour blend instead of regular self-raising flour.
- Is there a nut-free version?
- You can omit the ground almonds and use more flour in its place.
XI. Conclusion & Call to Action
Mary Berry’s Dundee cake is a delightful blend of tradition and flavor, perfect for any occasion. Try making this recipe and share your experience with friends and family. Don’t forget to explore more of Mary Berry’s fantastic recipes on her official site.
XII. Additional Resources
- Visit Mary Berry’s Official Website for more inspiring recipes.
- For more healthy recipes, check out Culinary Hill.
