Tunis cake is the cake made during Christmas in Scotland and is topped with chocolate ganache and decorated with marzipan shaped fruits. This sponge cake is flavoured with lemon zest and is a real treat to enjoy on Christmas.
I followed the TUNIS cake recipe from PBS Food Recipes. The day I made this cake, we had to go for a dinner party at a friend’s house. I planned to bring the cake to the party. When I started baking the cake and the ganache side by side it was almost evening. The original recipe suggested pouring the ganache whilst the cake is cooled but still in the pan which I totally skipped reading. My ganache wasn’t cooled or thickened completely when I poured it onto the cake which was supposed to stay on top only. Clearly, from the pictures, you can see that it came down the edges and that’s why the sponge cake isn’t visible.
I also couldn’t cut the cake before bringing it to the party and hence no pictures from inside. But the sponge was really nice and the cake was delicious too. The centre of attraction was the marzipan fruits. For a while, my daughters were thinking that they were real mini fruits or something. I learnt an important lesson that always makes a cake one day ahead when it needed frosting or when you are in a hurry;)
Blogging Marathon#75 Week 4/Day 20
Sub Theme– Cakes
Dish– Tunis Cake
Source – Here
Vanilla sponge cake topped with chocolate ganache and decorated with marzipan fruits.
- 1 1/2 cup self-raising flour
- 1/4 cup ground almonds
- 1 can condensed milk
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1/4 cup milk
- 1 cup butter
- 1 cup chocolate chopped
- 1/4 cup double cream
- 200 g marzipan
- gel food colouring
- icing sugar for rolling
- Preheat oven to 350 °F and line an 8" cake tin with parchment paper.
- In a mixing bowl adds flour, ground almonds and set aside.
- In another bowl whisk together condensed milk and butter. Stir in vanilla, lemon zest and milk.
- Add the dry ingredients into the wet in two or three batches and gently fold in to combine.
- Transfer the batter into the prepared cake tin. Tap on counter to remove air bubbles.
- Bake in preheated oven for about 35 to 40 minutes or until a skewer inserted into the centre comes out clean.
- Remove the cake from oven and let it cool completely.
- In a saucepan warm double cream for few minutes. Add the chocolate in the cream and stir until it melts completely. Let it cool.
- Pour the chocolate onto the cooled cake in an even layer.
- Colour the marzipan into green food colouring. Shape them into apples. Insert the clove from top side down to make the stalks.
- Colour the marzipan into yellow and shape them into, pears. Insert spaghetti piece to make a stalk.
- Colour the marzipan into orange and shape into oranges. Rub them on the back side of a grater to make texture. Insert cloves from top side up to make the stalk.
- Colour the marzipan into red and roll to make red cherries.
Decorate the cake with marzipan fruits. Serve and enjoy.
Make the marzipan fruits and ganache a day before making the cake and store in the refrigerator.
Serve and enjoy.