1 tsp … Keep in the tin for 15 minutes before turning out on a wire rack. Authentic Dundee Cake. Traditionally, a milk glaze (milk sweetened with sugar) is applied to the cake for the last 10 minutes of baking. Dundee Cake (adapted from Dan Lepard) Ingredients: 175g soft unsalted butter 150g caster sugar, plus extra to make the glaze Finely grated zest of an orange 250g plain flour 3 large eggs 100g marmalade (It doesn’t need to expensive stuff) 100g ground almonds 375g mixed dried fruit 200g glacé peel or cherries (I used peel as I detest glacé cherries!) Brush over the top of the cake and return the cake to the oven for 2-3 mins. Now prepare a pot of your favourite tea, dig out your finest teacups, cut a slice of warm Dundee cake and taste the history! Preheat oven to 150ºC / gas 2 / 300ºF. Other methods involve applying coatings of jam/preserves, honey or golden syrup to the cake when it comes out of the oven. 5-10 minutes before baking is finished, brush the top with the sweetened milk to create a dry glaze. Other methods involve applying coatings of jam/preserves, honey or golden syrup to the cake when it comes out of the oven. Remove and allow the cake to cool in the tin. When quite cold remove from the tin and wrap in foil and keep for at least 2 days before cutting. You may notice in this recipe that is no other raising agent except the eggs – no baking powder or self-raising flour, fear not, the cake rises! Remove and allow the cake to cool in the tin. Grease and line a 20cm round deep cake tin with baking parchment. A coffee glaze may be made by using strongly brewed coffee as the liquid ingredient. When cooked, remove the cake briefly from the oven, put the milk and sugar into a small pan and heat gently until the sugar has dissolved. … When cooked, remove the cake briefly from the oven, put the milk and sugar into a small pan and heat gently until the sugar has dissolved. After you remove the pound cake from the oven, allow it to cool about 10 minutes. Traditionally, a milk glaze (milk sweetened with sugar) is applied to the cake for the last 10 minutes of baking. The key is to add the glaze while the cake is still warm. Brush over the top of the cake and return the cake to the oven for 2-3 mins to glaze the top of it. Part of the allure of pound cake glaze is that it seeps into the cake for greater moistness and penetrating flavor. tweet; Previous Post The Origins of the Picts - Part 4 Next Post Get on Yer Bike this Autumn.

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