Dundee cake  

Pear rissoles
 
  • 200 GRAM SELF RAISING FLOUR
  • 4 EGGS
  • 200 GRAM SUGAR
  • 200 GRAM BUTTER, soft
  • 75 GRAM RAISINS
  • 60 GRAM CANDIED ORANGE PEEL
  • 100 GRAM ALMONDS, chopped
    		•   
    Whisk the eggs with the sugar for 5 minutes. Add the butter, stir well. Add the flour, the raisins, the almonds and the candied peel and stir carefully. Pour the batter into a greased cake tin. Bake the cake 15 minutes at 200 degrees Celsius. Lower the temperature to 160 and bake 45 minutes more.

    Bring the pears to the boil with 4 tablespoons water, 4 tablespoons sugar and the cinnamon. Simmer for half an hour and puree the mixture. Cut the puff pastry in 4 squares and make heaps of the pear puree in the middle. Close the puff pastry diagonally and close the edges with a fork. Brush the risolles with egg and sprinkle the remaining sugar on top. Bake them for 20 minutes in the oven at 180 degrees Celsius.


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