C猫ic D霉n D猫 aig Griogair
175g ìm bog, gun salann
175g siùcar bog donn soilleir
3 uighean
175g flùr plein
1 spàin-tì pùdair-bèicearachd
1 spàin-tì spìosraidhean measgte
2 spàin-bhùird àmoin pronn
Rùsg 1 oraindsear
Craiteachan chnò-mheannt
4 spàin-bhùird marmaleid
2 spàin-bhùird uisge-beatha
350g measan tioram - currants, reusaidean, sultanathan, sioraistean glacé
Bainne
16-20 àmoin slàn, gun an rùsg
Slisean oraindsear siùcrach
Cuir an t-ìm agus an t-siùcar ann am bobhla agus cuir mun cuairt gu math, a’ cleachdadh spàin fhiodh, feuch an tig dath nas soilleire air.
Cuir ris na h-uighean, ugh ma seach, a’ bualadh fad an t-siubhail. Ma tha am measgachadh a’ sgaradh faodar spàin fhlùir a chur a-steach aig an ìre-sa.
Cuir ris am flùr, am pùdair-bèicearachd, na spìosraidhean measgte, tro shìoltachan, agus na h-àmoin pronn.
An ceann seo thèid rùsg an oraindsear, deagh chraiteachan chnò-mheannt, am marmaleid agus an t-uisge-beatha.
Dòirt ann na measan tioram. Cumaidh iad bho dhol gu bonn na cèic ma chòmhdaicheas tu iad ann am beagan flùir an toiseach. Cuir mun cuairt.
Mur a bheil am measgachadh a’ tuiteam far na spàine gu furasta dòirt ann druthag bhainne.
Dòirt seo uile ann an tiona cruinn a th’air a lìnigeadh a tha 7 òirleach tarsaing.
Bruich ann an àmhainn-gaoithe fad uair gu leth aig teas 150C.
Thoir a’ chèic a-mach às an àmhainn agus sgeadaich le dà chearcall de dh’àmoin. Cuir a’ chèic air ais dhan àmhainn fad 45 mionaidean eile.
Nuair a tha i fuar ‘s e an ceum mu dheireadh a chèic a shuathadh le marmaleid air a leaghadh agus cruach de phìosan oraindsear siùcrach a chur ann am meadhan nan cearcall.
Gregor’s Dundee Cake
175g unsalted softened butter
175g light brown sugar
3 eggs
175g plain flour sifted
1 teaspoon baking powder
1 teaspoon mixed spice
2 tablespoons ground almonds
Zest of 1 orange
Grating of fresh nutmeg
350g currants, raisins, sultanas and glace cherries (mixture)
2 tablespoons of whisky
4 tablespoons of marmalade
Splash of milk
16-20 whole almonds, blanched
Slices of candied orange
Beat together the butter agus the sugar in a bowl until light in colour.
Add the eggs, one egg at a time, mixing in between. If the mixture splits add a little flour.
Sift in the flour, the baking powder, the mixed spice agus then add the ground almonds along with the orange zest and a good grating of nutmeg.
Add the marmalade and the whisky.
Now, add the dried fruit but coat them in a bit of flour first to stop them falling to the bottom of the cake.
Mix everything together. If the mixture doesn’t run easily off the spoon add a little milk.
Pour the mixture into a lined round 7 inch tin.
Bake in a fan-assisted oven for an hour and a half at 150C.
Take the cake out of the oven and put the whole almonds around the outside in 2 circles. Then, put the cake back in the oven for another 45 minutes. Allow to cool completely.
Decorate by brushing with warmed marmalade. Place a mound of slices of candied orange peel in the centre of the circles of almonds.
