Tunis cake

Tunis Cake, is a moist, lemony sponge topped with chocolate ganache and marzipan decorations. It looks wonderfully festive and is a great alternative to traditional Christmas cake.

Mary Berry recipes
From The Great British Bake Off

This cake is a rich, indulgent dessert with high sugar and fat content from butter, cream, and chocolate. While it contains some protein from eggs and almonds, it’s best enjoyed in moderation as an occasional treat. (nutri-score)

Equipment

• 20cm/8in deep cake tin
• Baking parchment
• Freestanding electric mixer or hand-held mixer
• Palette knife or spatula
• Wire rack
• Small pan
• Holly leaf shaped cutter
• Rolling pin

Ingredients

For the Tunis cake

• Butter: 225g/8oz, softened
• Caster sugar: 225g/8oz
• Self-raising flour: 225g/8oz
• Ground almonds: 70g/2½oz
• Large free-range eggs: 4
• Large lemon: 1, finely grated zest only

For the topping

• Double cream: 300ml/10fl oz
• Plain chocolate: 400g/14oz, broken into small pieces

For decoration

• Natural marzipan: 200g/7oz
• Gel food colouring: red and green

Method

Prepare the Cake

• Preheat the oven to 180C/350F/Gas 4 (fan 160C).
• Grease and line a 20cm/8in deep cake tin with baking parchment.
• In a freestanding electric mixer, combine butter, sugar, flour, ground almonds, eggs, and lemon zest.
• Beat on high speed for one minute.
• Transfer the batter to the prepared tin and level the surface.

Bake the Cake

• Bake for 45 minutes.
• Cover with foil to prevent over-browning and bake for an additional 15 minutes.
• Check doneness with a skewer – it should come out clean when inserted into the center.
• Cool completely in the tin on a wire rack.

Prepare the Topping

• Heat the cream in a small pan until almost boiling.
• Remove from heat and add chocolate pieces, stirring until melted.
• Allow to cool slightly, then pour evenly over the cooled cake (still in the tin).
• Set aside to set.

Decorate the Cake

• Color 175g of marzipan green for holly leaves.
• Cut out 20 holly leaves using a shaped cutter.
• Mark veins with a knife and curl leaves over a rolling pin to dry.
• Color remaining marzipan red and form 30 small ‘holly berry’ balls.
• Allow decorations to dry.

Finish and Serve

• Remove the cake from the tin, carefully peeling off the parchment.
• Arrange the marzipan holly leaves and berries in a wreath around the edge of the cake.

Tips

• Ensure all ingredients are at room temperature for the best cake texture.
• Don’t overmix the batter to avoid a tough cake.
• Allow the chocolate topping to cool sufficiently before pouring to prevent it from running off the cake.

Nutri-score Health Check

Nutri-Score Rating: E (Least Healthy)

This Tunis Cake recipe is rated E on the Nutri-Score scale due to its high content of sugar, saturated fats, and calories. The calculation considers:

• High sugar content from caster sugar and marzipan
• High saturated fat content from butter, cream, and chocolate
• Moderate protein from eggs and almonds
• Low fiber content

This score is automatically calculated and serves as a general nutritional guide. The cake should be enjoyed in moderation as an occasional treat.

Recipe FAQ

• • Why is it called Tunis cake?
    The Tunis cake is named after the city of Tunis, the capital of Tunisia  It originated in the early 20th century, likely during the period of British influence in North Africa and was popularized by British bakeries and confectioners during the colonial era.
  • Can I make this cake ahead of time?
    Yes, you can make the cake ahead of time. It can be baked a day or two in advance, and then topped with chocolate ganache and decorated just before serving.
  • How long will this cake keep?
    The Tunis Cake can be stored in an airtight container at room temperature for up to 3-4 days. If you want to keep it longer, consider refrigerating it, which can extend its shelf life by a few more days.
  • Can I freeze this Tunis Cake?
    Yes, you can freeze the cake. Wrap it tightly in plastic wrap and then in aluminum foil before freezing. It can be frozen for up to 3 months. Thaw it in the refrigerator overnight before serving.
  • What can I use instead of marzipan for decoration?
    If you prefer not to use marzipan, you can use fondant icing or royal icing for decoration. Alternatively, you could simply dust the cake with powdered sugar or cocoa powder for a simpler finish.
  • Is it possible to make this cake gluten-free?
    Yes, you can make this cake gluten-free by substituting the self-raising flour with a gluten-free flour blend. Make sure that all other ingredients are also gluten-free.
  • Can I use milk chocolate instead of plain chocolate?
    Yes, you can use milk chocolate instead of plain chocolate for the ganache topping. Keep in mind that this will make the ganache sweeter and change the overall flavor profile of the cake.
  • What’s the origin of Tunis Cake?
    Tunis Cake is a traditional British cake that is often associated with festive occasions. Its name is thought to be inspired by the flavors and ingredients commonly found in North African cuisine, particularly almonds and citrus.
  • Can I add alcohol to this recipe?
    Yes, you can add a splash of alcohol such as brandy or orange liqueur to the batter or drizzle it over the cooled cake for added flavor. Just be cautious not to add too much liquid.
  • How do I prevent the cake from drying out?
    To prevent the cake from drying out, avoid overbaking it. Once baked, allow it to cool completely in the tin before removing it. Storing it in an airtight container will also help retain moisture.
  • What’s the best way to slice this cake?
    Use a sharp knife to slice the cake. For clean cuts, warm the knife slightly under hot water and dry it before slicing. This helps prevent the chocolate ganache from cracking.