Tunis cake is a really good traditional Christmas cake alternative and Mary Berry makes her own version in typical style.
Essentially tunis cake is a simple medeira base with a thick layer of chocolate ganache on top and decorated with fruits made from marzipan. Although you can buy the tunis cake from all major supermarkets, recipes for it are a little thin on the ground so read on for our own version below.
Top tips for Mary Berry's tunis cake
When melting your chocolate be careful not to overheat it as it can become bitter and grainy.
Line your cake tin with greaseproof paper so that it stick out above the top by an inch or two, this will allow you to pour your ganache in without the risk of it overflowing.
Tunis Cake recipe
Get our very own version of the tunis cake recipe here.
For the cake base
1 lemon - juice and rind
170g caster sugar
120g ground almonds
175g unsalted butter
230g self raising flour
For the ganache topping
280g dark chocolate - at least 70% cocoa
284ml double cream
1tblsp golden caster sugar
- Line an 8 inch cake tin with greasproof paper so that it sticks out of the top by approximately two inches, this will allow you to pour on your chocolate ganache without it overflowing.
- Beat together your butter sugar the lemon rind until it is combined and smooth and soft.
- Beat the eggs in a mixing bowl and add them gradually to the butter and sugar, beating as you do.
- Slowly fold in the the sifted self raising flour and ground almonds.
- Pour the tunis cake mixture into your prepare cake tin. Be careful to leave at least one inch of greaseproof paper exposed to accommodate your chocolate ganache.
- Slow ake your tunis cake at 160 degrees C for approximately 1.5 hours or until it is golden brown. Test your tunis cake by inserting a metal skewing into the centre, if it comes our clean, it is ready.
- Leave your tunis cake to cool in the tin before pouring on the ganache topping. You should be able to turn the tunis cake out with a little help from the greaseproof paper.
To make the chocolate ganache.
- Chop the dark chocolate roughly and put in a large mixing bowl.
- Add the double cream and caster sugar to a suitable pan and heat. Remove immediately from the heat as soon as it is about to boil.
- Pour the cream and sugar over the chocolate and mix slowly and thoroughly together.
- Pour your ganache over the tunis cake and leave to set before turning out.