Traditional Dundee Cake by Phillip Skinazi, Executive Pastry Chef at Gleneagles 
 
Although Dundee Cake is a fantastic cake in its own right, to make this dish even more of a treat, I pile it high with clotted cream and blueberry and whisky jam from our own Gleneagles & Co range. It’s jam-packed with flavour as it’s full of Glenturret Whisky!

If you’d rather someone else made it for you, I’ve recently added it to our new afternoon tea menu at Gleneagles. 

We’re hosting three very special afternoon teas at Gleneagles this year, designed by three exceptional guest chefs. The first will take place next week and has been created to showcase the produce from Andrew Fairlie’s secret garden – a traditional kitchen garden tucked into a quiet corner of the Gleneagles estate. 

The Secret Garden Afternoon Tea will be available from August 20-26. To find out more and to book your place, visit https://www.gleneagles.com/. 

Ingredients: Makes one cake
Whisky syrup, to soak the fruit
450g sultanas
230g unsalted butter
170g light brown sugar
170g Demerara sugar
4 whole free range eggs
340g plain flour
10g baking powder
3 oranges, zest only
Flaked almonds, for decoration
230g orange confit, for decoration

Method
1 Preheat the oven to 160°C. Line and grease a deep cake tin with baking parchment. 
2 Add enough whisky syrup to cover the sultanas and leave to soak for a minimum of 20 minutes. Remove the butter from the fridge to allow it to reach room temperature. 
3 In a bowl, add the butter and sugars. Cream the ingredients until they become light and fluffy. You will see it become lighter in colour as air is incorporated into the mixture. 
4 Slowly add the eggs, making sure to completely incorporate them into the mix.
5 In a separate bowl, sieve the flour and baking powder. Mix thoroughly before gently adding to the butter, sugar and egg mixture to form the cake batter.
6 Fold the orange zest, sultanas and whisky syrup into the mixture. 
7 Pour the mixture into the lined baking tin and sprinkle the top generously with flaked almonds.
8 Bake for 1 hour 30 minutes or until a skewer comes out clean when inserted into the middle of the cake. The cake should be a dark golden colour when it is ready to come out of the oven. 
9 Allow the cake to cool for 2 hours before cutting.
10 Place onto a serving plate and decorate with confit orange. 
11 Serve with clotted cream and your favourite tea or coffee. 

In association with Taste Communications, Scotland’s food and drink communications company www.tastecommunications.co.uk