Dundee cake
INGREDIENTS
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500g sultanas
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75ml whisky
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250g unsalted butter, cut into small pieces and softened
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Grated zest of 2 unwaxed oranges (use Seville oranges if in season)
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250g light soft brown sugar
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5 eggs
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275g plain flour
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Pinch of sea salt
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125g ground almonds
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2 tbsp Seville orange marmalade or 50g chopped candied orange peel
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50–75g whole blanched almonds
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Equipment
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20cm round tin, lightly greased and lined with baking parchment
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