Tunis Cake Recipe
It seems that Tunis cake is a somewhat of an enigma. Many people have fond memories of the cake from childhood but cannot quite remember what exactly it consisted of or where it came from. Well, to the best of my knowledge, it is in fact a creation by McVities from the 1970's and was offered as an alternative to the more traditional seasonal offerings such as Christmas pudding and Christmas cake. For whatever reason, McVities decided to discontinue the product a decade or so later. I have been told that Tunis cakes are available from the large supermarket chains in the U.K. at Christmastime, so if you keep your eyes peeled you may be in luck. Of course the best approach is to make your own and this recipe will hopefully satisfy your cravings!
- 8oz self raising flour
- 6oz butter, softened
- 6oz caster sugar
- 4oz ground almonds
- juice and rind of 1 lemon
- 3 eggs
- plenty of good quality chocolate
- 6 marzipan fruits
For the topping:
- Place the butter and sugar in a mixing bowl and beat until pale.
- Add the eggs, flour, lemon juice, lemon rind and ground almonds, mixing thoroughly.
- Place the mixture into a 8in greased and floured cake tin and bake in a preheated oven at 150 degrees C. for one hour or until springy in the middle when pressed.
- Leave on a wire rack to cool.
- To decorate the cake, wrap some greased proof paper around the sides of the cake, standing proud of the top, securing this with a piece of string.
- Pour over the melted chocolate, when set remove the greaseproof and the chocolate shouldn't have run down the sides of the cake.
- There should be a good covering of chocolate on the cake.
- Once completely set, place the marzipan fruits on the top.
Prep Time: 30 minutes
Cook Time: 60 minutes
Yield: 4 - 6 portions
I find it a good idea to use a little apricot glaze over the top of the sponge before adding the melted dark chocolate.
So I have decided to try your recipe, but I do have a question! The pink and yellow icing on the top is it buttercream icing or royal icing?? Thanks Lynn
Thanks again for this recipe.