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.
