Scottish cuisine comprises of specific set of cooking traditions, practices and cuisines associated with Scotland. Though it has its own distinctive recipes, it shares quite a bit with British and European cuisines, which is a result of foreign influences both ancient and modern.
Game, dairy products, fish, fruit, and vegetables are the chief factors in traditional Scots cooking, which is simple without much use of spices.
Food and drink is at the very heart of Scotland. More than just a night out, Scottish food and drink is the very lifeblood of Scotland’s country’s fabric, culture and economy.
Preheat oven to 170° C. Line a deep loose-based 20 cm cake tin with baking parchment.
Put almonds into a bowl and add boiling water. Leave for five minutes, strain in a sieve, peel them and allow to dry.
Put butter in a bowl and beat well till soft. Add castor sugar and beat until light and fluffy. Stir in orange zest and apricot jam.
Sieve together the flour and baking powder into another bowl.
Add eggs to the butter-sugar mixture, little at a time, and beat till well combined.
Add flour mixture and ground almonds and mix well. Add milk, dried fruits and glacé cherries and mix gently.
Spoon the mixture into the prepared tin and level it out. Arrange the whole almonds close together in neat circles on the top of the cake. Put the tin in the preheated oven and bake for forty-five minutes.
Remove from oven and cool completely. Remove from the tin, slice and serve.
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