Buttery Dundee Cake with Orange Zest

Preheat your oven to 300°F (150°C) and grease an 8-inch deep round cake pan, lining the bottom and sides with parchment paper.

In a large bowl, whisk together the flour, baking powder, and ground mixed spice until fully combined and aerated.

In a separate large bowl, beat the softened butter and brown sugar together using a hand mixer until the mixture is light, fluffy, and pale in color, about 4 minutes.

Add the eggs one at a time, beating well after each addition, and add a tablespoon of the flour mixture with the last egg to prevent curdling.

Gently fold in the remaining flour mixture using a spatula until just combined, ensuring you do not overmix the batter.

Stir in the sultanas, currants, candied peel, orange zest, and Scotch whisky until the fruits are evenly distributed throughout the thick batter.

Spoon the batter into the prepared cake pan and smooth the surface with the back of a spoon, leaving a very slight hollow in the center.

Carefully arrange the whole blanched almonds in neat concentric circles on top of the batter, pressing them down very gently.

Bake for 90 minutes, or until the cake is golden brown, firm to the touch, and a skewer inserted into the center comes out clean.

Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely before slicing.