Desserts &
Baking guidelines
229
Dish: 20 cm (8") round tin, greased and lined
Oven Accessory: anti-spark ring + wire shelf in lower position
100g (4oz) currants
100g (4oz) sultanas
100g (4oz) raisins
50g (2oz) whole almonds, blanched and chopped, reserve 6 whole for
decoration
225g (8oz) butter or margarine
225g (8oz) soft brown sugar
grated rind of one lemon
4 eggs
275g (10oz) plain flour
100g (4oz) chopped mixed peel.
Mix the chopped nuts, fruit, peel and flour together. Cream the fat, sugar and lemon rind
until pale and fluffy. Beat in the eggs one at a time. Fold in the dry ingredients. Spoon
mixture into tin and hollow out the centre slightly. Split the reserve almonds, and arrange
on top. Place tin on anti-spark ring and cook on CONVECTION 160°C + WARM
MICROWAVE for 35-40 mins.
Cooking method
Ingredients
Dundee Cake
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