Dundee Cake

Ingredients

• 1 organic lemon (zest)
• 125 g dried figs
• 10 candied cherries
• 50 g apricots
• 50 g dried apple cubes
• 180 g sultanas
• 100 g raisins
• 250 g flour (type 1050)
• 1 packet baking powder
• 180 g butter
• 70 g raw cane sugar
• 1 tbsp honey
• 3 large eggs
• 60 ml milk (3.5% fat)
• 100 g peeled almonds (for garnish)

Instructions

1. 1.

   Wash the lemon hot, dry it and grate the zest; squeeze out the juice. Chop the figs, quarter the cherries, and dice the apricots with apples. Mix the dried fruits with the lemon zest.

2. 2.

   Sift the flour with the baking powder. Cream the butter with raw cane sugar and honey, then beat in the eggs, 1 tbsp of lemon juice, and milk one at a time. Fold in the flour and fruit mixture. The dough should be firm yet easy to spread. Pour into a springform pan lined with parchment paper and smooth the top. Decorate with almonds.

3. 3.

   Bake for about 30 minutes in a preheated oven at 180 °C (160 °C fan; gas: level 2–3), then bake an additional 60–80 minutes at 150 °C (130 °C fan; gas: level 1–2) until done (wooden stick test). If necessary, cover the top with parchment paper. Remove the cake from the pan after 15 minutes and cool on a wire rack. Serve in slices.