Description
Tunis Cake is a British classic consisting of a light and buttery Madeira sponge base topped with a thick layer of chocolate ganache. The cake is traditionally decorated with colorful marzipan fruits, making it an eye-catching centerpiece for festive tables.
Ingredients
For the Cake
- Butter (175g, softened): Adds richness to the sponge.
- Caster Sugar (175g): Sweetens the cake.
- Eggs (3 large): Provides structure and moisture.
- Self-Raising Flour (225g): Ensures a light and airy texture.
- Ground Almonds (50g): Adds nuttiness and moisture.
- Milk (2 tbsp): For a smooth batter.
- Vanilla Extract (1 tsp): Enhances the flavor.
For the Topping
- Dark Chocolate (200g, chopped): Forms the rich ganache layer.
- Double Cream (150ml): Makes the ganache smooth and creamy.
For Decoration
- Marzipan Fruits or Decorations: Adds a festive touch.
- Edible Glitter (optional): For a sparkling finish.
Instructions
Step 1: Preheat the oven
Preheat your oven to 160°C (140°C fan) or 320°F. Grease and line the base of a 20cm round cake tin with parchment paper.
Step 2: Make the cake batter
In a large mixing bowl, beat the softened butter and caster sugar together until light and fluffy. Gradually add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
Step 3: Combine the dry ingredients
In a separate bowl, sift the self-raising flour and mix in the ground almonds. Fold the dry ingredients into the wet mixture, alternating with the milk, until the batter is smooth and well combined.
Step 4: Bake the cake
Pour the batter into the prepared cake tin and level the top. Bake in the preheated oven for 50-60 minutes, or until a skewer inserted into the center comes out clean. Let the cake cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely.
Step 5: Make the chocolate ganache
Place the chopped dark chocolate in a heatproof bowl. Heat the double cream in a saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for 2-3 minutes. Stir until smooth and glossy.
Step 6: Top the cake
Once the cake has cooled completely, pour the chocolate ganache over the top, spreading it evenly with a spatula. Let the ganache set at room temperature for about 30 minutes.
Step 7: Decorate
Arrange marzipan fruits or decorations on top of the ganache. Add edible glitter for an extra festive touch if desired.
Step 8: Serve
Slice the cake into portions and serve as a delightful dessert or tea-time treat.