About this recipe:Christmas would not be the same in our house without tunis cake! We have always strayed from the norm and gone with this cake instead of a Christmas pud and we love it! This tunis cake is a light and airy sponge cake covered in chocolate ganache with marzipan Christmas decorations - fabulous!
For the cake
225g unsalted butter, at room temperature
225g golden caster sugar
225g self raising flour
55g ground almonds
1 tablespoon brandy
1 teaspoon lemon juice
1 teaspoon lemon zest
For the topping
300ml double cream
400g dark chocolate, chopped
200g golden marzipan
1 to 2 drops each red and green food colouring
icing sugar, to decorate
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Method Prep:30min › Cook:1hr › Ready in:1hr30min
For the cake:
Preheat the oven to 180 C / Gas 4. Grease a 20cm springform cake tin and line the edge with a strip of baking parchment (cut several centimetres taller than the depth of the cake tin).
In a large mixing bowl, beat together the butter and the sugar until pale and fluffy. Beat in the eggs, one at a time, until well mixed. Sift in the flour then add the ground almonds and mix well. Finally mix in the brandy, lemon juice and zest and stir until smooth. Transfer to the prepared cake tin and smooth the top.
Bake in the oven for 45 minutes until golden then cover with aluminium foil and cook for a further 15 minutes until a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool fully in the tin.
For the topping:
Pour the cream into a saucepan over a high heat and bring almost to the boil. Remove immediately from the heat and stir in the chocolate until melted. Allow to cool (but not so much that it is setting) then pour the chocolate over the cooled cake.
Divide the marzipan in two and colour one half with a drop or two of red food colouring and the other half with green food colouring. Roll the green marzipan out to a 5mm thickness and using a holly leaf shaped cutter, cut out 15 to 20 holly leaves. Use a small knife to create the leaf veins and curl the edges to look more like a real holly leaf. Roll the red marzipan into small holly-sized berries. Set aside.
Once the chocolate is fully cooled and the chocolate is firm, pop the cake out of the springform tin and peel away the baking parchment leaving a smooth outside edge. Arrange the holly and berries on top of the cake then dust lightly with icing sugar.
the cake was delicious. I was personally disappointed that the topping was quite soft unlike the tunis cake of my childhood, but the family actually preferrred it.
It turned out huge, and didn't get through it all. - 05 Jan 2015