Mary Berry Tunis Cake Recipe

This vintage Mary Berry Tunis Cake Recipe revives a British holiday classic, featuring a zesty, almond-enriched Madeira sponge crowned with a thick, opulent layer of dark chocolate ganache. traditionally decorated with hand-sculpted marzipan fruits, it serves as a lighter, golden alternative to dense Christmas fruit cakes, making it a stunning centerpiece for the festive tea table.

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Mary Berry Tunis Cake Ingredients

The Madeira Sponge:

• 175g (6 oz) Softened Butter: Essential for a rich, yellow crumb.
• 175g (6 oz) Caster Sugar: For sweetness and structure.
• 175g (6 oz) Self-Raising Flour: Provides the lift for a flat-topped cake.
• 3 Large Eggs: Room temperature.
• 50g (1 ¾ oz) Ground Almonds: Keeps the cake moist for days and adds a subtle nuttiness.
• Grated Zest of 1 Lemon: The citrus note cuts through the rich chocolate topping.

The Chocolate Topping:

• 350g (12 oz) Plain Chocolate: Use high-quality dark chocolate (at least 39-50% cocoa solids). This forms the thick slab on top.
• 25g (1 oz) Butter: Adding a small amount of butter prevents the chocolate from setting rock hard, allowing it to be sliced without shattering the cake underneath.
• 1 tbsp Brandy: (Optional) For a festive kick.

The Decoration:

• 200g (7 oz) Marzipan: Colored with red, green, and orange food coloring to shape into apples, pears, oranges, and leaves.

How To Make Mary Berry Tunis Cake

1. Prep the Tin: Preheat the oven to 160°C (140°C Fan / Gas 3). Grease a deep 20cm (8in) round loose-bottomed cake tin. Line the base and sides with baking parchment. Crucial Step: Ensure the parchment lining the sides stands at least 2cm higher than the rim of the tin (or ensure the cake won’t rise to the very top), as you need space to pour the chocolate layer later.
2. Make the Sponge: This is an all-in-one method. Measure the butter, sugar, self-raising flour, eggs, ground almonds, and lemon zest into a large bowl. Using an electric mixer, beat for about 2 minutes until the mixture is smooth, pale, and thoroughly blended.
3. Bake: Spoon the batter into the prepared tin and level the surface flat with a spatula. Bake for 1 hour, or until the cake is golden, well-risen, and springs back when pressed. A skewer inserted into the center should come out clean.
4. Cool In Tin: Leave the cake to cool completely inside the tin. Do not remove it. The tin (and parchment) acts as the mold for the liquid chocolate topping.
5. Melt the Topping: Break the chocolate into pieces and place in a heatproof bowl with the butter (and brandy, if using). Melt gently over a pan of simmering water (bain-marie) or in the microwave in short bursts, stirring until smooth and glossy.
6. Pour and Set: Pour the melted chocolate mixture directly onto the cooled cake (still in the tin). Tilt the tin gently to ensure the chocolate covers the entire surface evenly.
7. Decorate: Allow the chocolate to set slightly (about 10–15 minutes) so it isn’t liquid but is still tacky. Arrange your marzipan fruits on top. Leave in a cool place until the chocolate is completely set firm.
8. Serve: Carefully push the cake out of the loose-bottomed tin and peel away the side parchment to reveal the clean chocolate edge.

Recipe Tips

• The “Hot Knife” Trick: Slicing a Tunis cake can be tricky because the chocolate is harder than the sponge. To prevent squashing the cake, dip a sharp knife into a jug of hot water, wipe it dry, and then slice. The heat melts through the chocolate layer effortlessly.
• Leveling: If your sponge domes significantly in the oven, you may want to slice the top off to make it perfectly flat once cooled. This ensures the chocolate layer is an even thickness all the way across.
• Marzipan Art: Shaping fruits is a classic activity. Use cloves for pear stems and impress texture onto “oranges” by rolling them on a grater.
• Chocolate Quality: Since the topping is thick, use a chocolate you enjoy eating plain. Avoid very high percentage cocoa (70%+) as it can be too bitter and brittle for this specific cake.

What To Serve With Tunis Cake

• Holly Leaves: If you don’t want to make marzipan fruits, plastic holly leaves or edible sugar holly are traditional alternatives.
• Coffee: The lemon and chocolate combination pairs beautifully with after-dinner coffee.
• Sherry: A glass of sweet sherry complements the almond sponge.
• Single Cream: Some prefer a pour of cream to soften the chocolate bite.

How To Store Tunis Cake

• Room Temperature: Store in an airtight tin at room temperature for up to 1 week. The chocolate acts as a seal, keeping the sponge underneath incredibly moist.
• Fridge: If your house is very warm, store in the fridge to stop the chocolate melting, but bring to room temp before serving for the best flavor.
• Freeze: You can freeze the cake without the marzipan decorations. Wrap well and freeze for up to 1 month.

Mary Berry Tunis Cake Nutrition Facts

• Calories: 480 kcal
• Fat: 28g
• Carbohydrates: 52g
• Sugar: 35g
• Protein: 6g

Nutrition information is estimated per slice.

FAQs

Try More Recipes:

• Mary Berry Golden Syrup Cake Recipe
• Mary Berry Eccles Cakes Recipe
• Mary Berry Cut And Come Again Cake Recipe