Friday 15th December 2017.
I must admit I hadn’t a clue what the origin of a Tunis Cake was. Mary Berry had made one on one of her and Paul Hollywood’s original Great British Bake Off Masterclass programmes from a couple of years back. I remember having a go at making one myself after seeing the pretty impressive chocolate topped almond and lemon sponge which was finished off with marzipan holly leaves and berries.
The definition of a Tunis cake according to Wikipedia is that it’s “a madeira cake topped with a thick layer of chocolate and decorated with marzipan fruits,” The origin of the cake dates back to Edwardian times.
I had been at work in the morning and was back home just after lunch time to get jobs done. Not much had got done this week at home and don’t even ask about the Christmas shopping. But baking would relax me and I fancied baking a cake for my daughter coming home from uni the next day!
When I had my last go at baking the Tunis Cake I used the wrong size tin and therefore the cake was wider and shallower than it was meant to be. Also, the icing didn’t look as neat as it should be. Didn’t spoil the taste though! Traditionally, the decorations are marzipan but I used sugar paste both times. I needed to save the marzipan for our Christmas Cake!
First of all I started to bake the Madeira Sponge. I love madeira sponges and this one is full of flavour from ground almonds and grated lemon zest. All the ingredients were weighed out and mixed together in an all in one method. The mixture was then put in the greased and lined deep cake tin. While this was baking I made myself a well needed cup of tea and did the washing up!
The topping for the Tunis Cake is a very deep chocolate ganache. I heated double cream in a small pan on the hob, then once it was starting to boil I took it off the heat and stirred in the chocolate pieces until they melted. The ganache was left to cool a little and then poured on top of the cake still in the tin. It was left in the tin until the chocolate was set. I was worried that the cake wouldn’t come out of the tin properly but it did.
The holly leaves were made simply by using ready made and coloured sugar paste. I had a holly cutter and put the veins on the leaves using a mini roller. I also rolled mini red balls for the berries.
Before the cake completely set, I arranged the holly leaves in a wreath pattern around the edge of the cake. I didn’t dare eat a piece there and then but by the following lunchtime I caved in and ate a piece instead of eating a healthy lunch. Too much temptation. Over the next few days the cake got eaten. It’s definitely one you would have as an alternative to Christmas Cake or pudding if you’re not a great dried fruit lover.
Love Sam xx