Tunis Cake

Tunis Cake  for (with ground almonds and chocolate)

So a friend mentioned about Tunis Cake, an alternative  Cake his Mum used to spend some time obtaining  or making at


325g self raising flour (sifted)
250g softened butter
250g castor sugar
175g ground almonds
1 lemon juice, and rind
4 eggs


Now for the topping:
Chocolate topping: 150g dark chocolate; 40g butter; 1.5 tbsp water

with all fillings and icing I find this toolchristmas tunis cake - ir t  l as2 o 2 a B00018GJ06 - Christmas Tunis Cake particularly useful.

and if you want it orange butter cream filling:
50g icing sugar, sifted;
25g butter, softened;
2 tsp orange juice;
yellow food colouring (or not as desired)

and marzipan

(see the marzipan recipe on this website)

– Place the butter and sugar in a mixing bowl and beat until pale,I do this in a Kenwood Mixer by far the best way to make a decent cake.
– 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 150oC/300oF/gas mark 2 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 about 3cm of the top, securing this with a piece of string.
– Put all topping ingredients in a basin over a pan of very hot water. Leave 10 mins to melt, stir till smooth. Leave to cool.
– Pour chocolate icing over top of cake; smooth. Leave to set. Remove paper.
– There should be a good covering of chocolate on the cake.
– Once completely set,
– Marzipan fruits and leaves: form two thirds of marzipan into a selection of apples, pears, bananas, oranges and lemons. Roll oranges and lemons over a nutmeg grater. Place a clove in each fruit to resemble stalk. Us remaining marzipan to make 7 small ivy leaves and tendrils. Paint with food colourings. Leave to harden, arrange on cake.


you can, I understand, buy one from tescos

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