Tunis Cake: Scotland #170

on

 Tunis Cake: Scotland #170

Tunis cake is a Madeira cake topped with a thick layer of chocolate ganache and decorated with marzipan fruits. It is traditionally eaten at Christmas.

     
Cake:                                         
  • 8 0z softened butter.                                            
  • 8 oz caster sugar

  • 8 oz self-rising flour
  • 2-1/2 oz ground almonds
  •  4 large eggs
  • 1 large lemon, finely grated zest only
Topping:
  • 10 fl oz heavy cream
  • 14 oz plain chocolate, broken into small pieces
  • 7 oz marzipan
  • Gel food coloring, red and green
  1. Cake: Preheat oven 350F. Grease and line 8” deep cake pan with parchment paper.
  2. Add the butter, sugar, flour, ground almonds, eggs and lemon zest to the bowl of an electric mixer.
  3. Beat on high speed for a minute.
  4. Spoon the batter into the prepared cake pan and level the surface with a palette knife or spatula.
  5. Bake for 45 minutes, then cover with foil tp prevent the top from browning and cook for a further 15 minutes, or until a skewer inserted into the center comes out clean.
  6. Leave to cool completely in the tin on a wire rack.
  7. Topping: Pour the cream into a small pan and bring almost to the boil.

  8. Remove from the heat, add the chocolate and stir until melted. When cool but not setting, pour the chocolate mixture in an even coat over the cooled cake, that is still in the pan, and put aside.
  9. Decorate: Color the marzipan with green food coloring to turn it the color of holly leaves.
  10. Using a holly leaf shaped cutter, cut out 20 holly leaves.  Mark the veins with a knife, lay over a rolling pin and leave to dry, this curls the leaves slightly.
  11. Color the remaining marzipan with the red food coloring and roll into 30 Holly berry size balls.  Leave to dry.
  12. To serve, remove the cake from the pan and carefully peel off the parchment paper so that you get a clean line between the cake and chocolate layer.  Arrange the holly leaves and berries in a wreath around the edge of the cake.
Results: This is an easy cake to make. However, I think I over baked it. It was a bit dry. I made it in a 9” springform pan. As you can tell by the pics, I didn’t make all the decorations. 
Bottom Line: It was good, especially with ice cream.
Please share this blog with family and friends. Thanks 


Comments

Post a Comment