Recipe: A light Christmas cake

"I nearly visited Dundee last year but only got as far as Edinburgh, after making this Dundee cake I think I might have missed out. It may not be an authentic version as the icing is not the norm, but it is certainly a delicious version," writes Mercy Fenton in her weekly column.

"Normally I believe it doesn’t have alcohol but the background flavour the whiskey gives this cake is not to be missed. The almond can be added on top before cooking, but in this case I toasted them and added them after onto the delicious orange icing. This would be a great lighter alternative to Christmas cake."

A light Christmas cake

Dundee Cake

Ingredients

140gr butter

140gr sugar

3 large free-range eggs

2 tbsp marmalade

85gr cream flour

½ tsp baking powder

½ tsp salt

30 gr milk powder

30 gr ground almonds

2 tbsp whiskey

130gr chopped dried fruit and nuts (I used chopped toasted almonds, raisins, sultanas and figs)

Icing

2 tbsp lemon juice

Zest off 1 orange

120-gr icing sugar

30-gr butter

75gr toasted whole almonds

Method:

• Soak the fruit and nuts in whiskey (ideally leave overnight) .
• Pre heat the oven to 170 C.
• Line the base of an eight inch spring-form tin with parchment paper and butter the sides.
• Toss the fruit with 1 tbsp of flour.
• Sift together the remaining flour, baking powder and salt.
• In the bowl of an electric mixer beat the butter and sugar until light and fluffy, don’t forget to scrape the base and sides occasionally.
• One at a time, add the eggs to the butter and sugar, beating well each time keeping the mix light and smooth.
• Once all the eggs are combined add the marmalade, and then fold the flour, almond and milk powder into the batter, mix well.
• Finally stir in the fruit and nuts.
• Scrape the batter into the prepared tin and spread evenly. Bake for 40 to 50 minutes until cooked through and golden on top.
• Allow to cool in the tin for 10 to 15 minutes before lifting out and transfer onto a wire rack.
• Once completely cool, three to four hours, prepare the orange icing.
• Mix the lemon juice , orange zest and toasted icing sugar together to a smooth paste.
• Next beat in the butter using an electric mixer.

To finish

• Invert the cake and peel off the parchment paper, this allows for a completely smooth surface to cover.
• Using a small step pallet knife spread orange icing evenly over the cake. Next decorate with cooled toasted almonds and allow to set before portioning.