This gorgeous tunis cake is not just for Christmas! Perfect any time for year for those who love a moist cake covered in an indulgent layer of chocolate ganache.
Be the first to make this!
For the cake
225g unsalted butter, at room temperature
225g golden caster sugar
1 teaspoon almond extract
225g self raising flour
85g ground almonds
1 tablespoon lemon zest
For the ganache
300ml double cream
400g dark chocolate, chopped
Buy ingredients online
Add to basket
Create a shopping list
Print, email, or view list on your mobile.
Add to shopping list
Powered by Whisk.com
Method Prep:20min › Cook:1hr › Ready in:1hr20min
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.
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 then add in the almond extract. Sift in the flour then add the ground almonds and mix well. Finally mix in the lemon 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 ganache:
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.
Once the chocolate is fully set, pop the cake out of the springform tin and peel away the baking parchment leaving a smooth outside edge. Slice and serve.