NewCarNews.TV's video: Secrets of a Scottish Dundee Cake

Louise Giles shows the steps to prepare, mix and bake a delicious Dundee Cake. This informative video will encourage even the less-adventurous chef to create what many believe to be the most delicious cake ever created. To accommodate a wider audience, this version has been adapted from The Daring Gourmet version for gluten- intolerant consumers. INGREDIENTS • 3/4 cup unsalted butter, softened at room temperature • 1 cup firmly packed light brown sugar • 3 large eggs • zest of one orange • 5 tablespoons orange marmalade • 1 1/2 cups all-purpose flour (gluten-free used here) • 1 teaspoon baking powder • 1/2 teaspoon salt • 1/3 cup almond flour (gluten-free used here) • 1 1/4 cups golden raisins (sultanas) • 1 1/4 cups dark raisins • 20-25 whole Marcona or blanched almonds INSTRUCTIONS 1. Grease and line a 8x3 inch round cake pan (alternatively a 9 inch round cake pan). Preheat the oven to 300 degrees F (275 F if using convection). 2. Cream the sugar and butter until pale and fluffy. Add the eggs, one at a time, along with a teaspoon or so of the flour to prevent curdling. Add the orange zest and marmalade and beat until combined. Stir together the flour, baking powder, and salt and almond flour. Add this mixture to the wet mixture and stir gently to combine, being careful not to over-stir. Add the sultanas and raisins and stir to combine. 3. Spoon the batter into the prepared cake pan and smooth the top of it using the back of a wet spoon. Arrange the almonds on top of the cake in concentric circles. Position the cake on the middle rack of the oven and bake for 100-120 minutes or until a toothpick inserted into the center comes out clean. If the cake browns too quickly cover it with aluminum foil. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.