‘As an alternative to those who do not enjoy dried fruits and/or nuts, here is the recipe for a traditional Christmas Tunis Cake.
The history of this cake intrigues me because it has no association with Tunis.
It appeared on the supermarket shelves in the 70s in the UK when it was commercially produced by McVities. In recent years it seems to have become popular again.’
You will need:
230g butter or margarine
230g dark brown sugar [use white sugar for a lighter appearance]
230g self-raising flour
70g ground almonds
finely grated zest of 1 orange
a pinch of salt
some vanilla (essence or pod)
Preheat the oven to 160C (fan assisted).
Grease and line a 20cm loose bottom cake tin with baking paper.
Sieve the self-raising flour twice. Add the salt & almonds, vanilla & grated orange zest.
Cream the Stork margarine using an electric mixer until it is white & fluffy. Add the brown sugar & carry on beating. Add the eggs & carry on beating.
Then add all the other ingredients by folding in gently using a large metal spoon.
Pour the batter into the cake tin & bake in a preheated oven for 45 mins.
During the last 10 mins lower the heat to 150C.
Leave to cool completely in the cake tin before preparing the topping.
For the chocolate topping:
200ml double cream
200g Novibloc Fondente, broken into small pieces
Gently heat the cream & remove from the heat. Add the Novibloc Fondente & stir until melted & the mixture is consistent. Allow to cool slightly. Then pour over the top of the cake. Allow the chocolate to completely solidify in the tin with the baking paper around it until just before you are ready to serve it.
*Optional: You may put a thin layer of rolled out ready made marzipan on top of the cake before pouring the melted chocolate ganache on top.
Just before serving remove the cake from the tin & carefully peel off the baking paper so that you get a clean line between the cake & the chocolate layer.
More chocolate recipes: