JR Ryall’s Dundee cake
This cake is famous — we all love it. JR Ryle, head pastry chef at Ballymaloe House is also an avid picnicker and always includes this in his basket
SERVES
10
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
180
MINUTES
Ingredients
- 225g softened butter
225g caster sugar
grated rind of 1 large orange
4 eggs
225g plain flour, sifted
50g ground almonds
25g mixed candied peel
100g currants
100g sultanas
100g raisins
50g glacé cherries, quartered
40-50 split blanched and peeled almonds
Method
Preheat the oven to 150°C/gas mark 2 and line an 18cm (7 inch) round tin or a 900g (2lbs) loaf tin.
Cream butter and sugar until smooth and light. Beat the eggs. Add in three stages alternating with a tablespoon of the flour between each addition. Beat thoroughly. Mix ground almonds, dried fruit and orange rind before folding into the mixture. Fold in the remaining flour carefully. Turn the mixture into the prepared tin and arrange the split almonds over the entire top.
Bake in the preheated oven for 2 ½ - 3 hours until a skewer comes out clean. Remove from the oven and allow 10 minutes before turning onto a wire rack to cool.
