Mini Dundee cakes - delicious. magazine

Name: Mini Dundee cakes - delicious. magazine
Ingredients: 100g raisins; 100g currants; 100g sultanas; 200g mixed chopped candied peel; 6-7 tbsp whisky; Finely grated zest and juice 1 small orange; 150g butter, softened; 150g light soft brown sugar; 3 large free-range eggs, beaten; 225g plain flour; 1 tsp baking powder; 2-3 tbsp milk, as necessary; 25g ground hazelnuts; For the burnished hazelnut marzipan; 200g whole skinned hazelnuts; 150g icing sugar, plus extra for dusting; 1 medium free-range egg white (see tip); 3 tbsp no-peel orange marmalade; To decorate; Whole skinned hazelnuts (optional); Festive ribbon and cellophane for wrapping (if baking to give as a gift); You’ll also need; 4 x 10cm or 15cm loose-bottomed, deep round cake tins, greased and lined with compostable baking paper, plus extra paper and foil for wrapping; sheets of newspaper; cook’s string; cook’s blowtorch

www.deliciousmagazine.co.uk

These festive, fruit-filled mini Dundee cakes with a burnished marzipan crown make a fantastic alternative to the traditional Christmas cake.

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Ingredients

100g raisins
100g currants
100g sultanas
200g mixed chopped candied peel
6-7 tbsp whisky
Finely grated zest and juice 1 small orange
150g butter, softened
150g light soft brown sugar
3 large free-range eggs, beaten
225g plain flour
1 tsp baking powder
2-3 tbsp milk, as necessary
25g ground hazelnuts
For the burnished hazelnut marzipan
200g whole skinned hazelnuts
150g icing sugar, plus extra for dusting
1 medium free-range egg white (see tip)
3 tbsp no-peel orange marmalade
To decorate
Whole skinned hazelnuts (optional)
Festive ribbon and cellophane for wrapping (if baking to give as a gift)
You’ll also need
4 x 10cm or 15cm loose-bottomed, deep round cake tins, greased and lined with compostable baking paper, plus extra paper and foil for wrapping; sheets of newspaper; cook’s string; cook’s blowtorch