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Mary Berry Tunis Cake

Mary Berry Tunis Cake Recipe

  • Author: Ekani Ella
  • Prep Time: 25
  • Cook Time: 50
  • Total Time: 1 hour 15 minutes
  • Yield: 8
  • Category: Dessert
  • Method: Baking
  • Cuisine: British

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.