Traditional Scottish Dundee Cake

Cream butter and sugar together until light.

Add eggs one by one, then fold in flour and a little ground almonds.

Stir in sultanas, currants, candied peel, and a tablespoon of orange marmalade.

Pour into a round cake tin and level the top.

Arrange whole blanched almonds in concentric circles over the entire surface of the cake.

Bake at 150°C for 1.5 to 2.25 hours until a skewer comes out clean.

Let the cake cool in the tin before serving.