Dundee cake

The doses indicated are for two trays of 16-18 cm in diameter.

Put in a copper Bowl the butter, add the almond paste, then add brown sugar and mix everything together until mixture is puffy and homogeneous.

It is advisable to do this with a food processor, take doses of the ingredients: indeed we must hand work the mixture for at least half an hour.

Smash all the eggs in a bowl, beat them lightly with a whisk, then combining them, little by little, to the mixture of butter and sugar.

Built perfectly every quantity of eggs before adding the next.

Machined along the compound, so that increases in volume and is very swollen: just so the cake will perfectly.

In fact, the Dundee Cake dough should be soft and light, and the baking powder is not sufficient, by itself, to accomplish this.

At this point, add the salt and the Marmalade and continue to work the dough until well blended.

Mix the flour with the baking powder and add to the butter mixture.

Add the raisins in rum, soften and squeezed, then worked in order to incorporate the latest ingredients added.

Work the mixture gently, using a wooden spatula.

With two trays of 16-18 cm in diameter with as many sheets of parchment paper greased with butter, letting them escape from the edges.

Distributed in two containers, livellatene the surface and cover it with peeled almonds.

Cook the Dundee Cake in the oven at 180 degrees for 65-80 minutes.

---ADVICE.

Many British sweets made from dried fruit fresh is preserved for a long time and develop their full aroma if eaten only a few days after preparation.

This is also true for the Dundee Cake: therefore, before serving, you should hold it for a few days in a cool place, with the bottom and sides protected by parchment paper used for cooking, which then shall clear away.

For a better aesthetic effect you can '' shine '' almonds with a bit of almond oil, available in confectionery.