Dundee cake

1. Put the whole almonds in a small bowl, cover with boiling water, leave for 5 minutes, then drain and pat dry.
2. Heat the oven to 180C/160C fan/Gas 4 and line a deep, loose-based 20cm cake tin with baking parchment.
3. Beat the butter in a large bowl until soft, add the sugar, and beat until pale and fluffy, then work in the orange zest and apricot jam.
4. Sift the flour and baking powder together. Add the eggs to the creamed mixture a little at a time, beating well after each addition and dropping in a little flour if it starts to curdle.
5. Mix in the rest of the flour and the ground almonds, then stir through the milk and gently fold in the dried fruit and cherries.
6. Spoon into the tin, level the surface, and arrange the whole almonds in neat rings on top. Bake for 45 minutes.
7. Turn the oven down to 160C/140C fan/Gas 3 and bake for a further 60 to 80 minutes, testing after 50 minutes with a skewer; it should come out with just a few crumbs clinging, the centre still slightly soft. Check every 10 minutes so it doesn't overbake.
8. Once cooked, briefly take the cake out, warm the milk and sugar in a small pan until dissolved, brush it over the top, and return to the oven for 2 to 3 minutes. Cool in the tin, turn out, wrap in foil, and leave at least 2 days before cutting.

Tips from the ZestyPlate Kitchen

• Add the eggs little by little with a spoonful of flour each time so the batter doesn't split.
• Fold the fruit through gently and evenly so it stays suspended rather than sinking to the bottom.
• Lay the blanched almonds out in tidy concentric rings for that proper Dundee finish.
• Brush the top with sweetened milk near the end for a shine, and give the cake a day or two before you cut it.