Round tunis cake topped with chocolate icing, pink and yellow piped buttercream and three small marzipan fruits, with a slice cut out

Tunis cake

Name: Tunis cake
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: Serves 12
Ingredients: 250g unsalted butter plus extra for the tin; 250g golden caster sugar; 4 eggs; 1 orange zested and juiced (see tip); 1 tsp vanilla extract; 250g self-raising flour; 75g ground almonds; 150g dark milk chocolate or dark chocolate chopped (or use buttons; see tip); 100ml double cream; 25g butter softened; 50g icing sugar; pink and yellow food colouring gels; marzipan fruit to decorate

Lulu Grimes

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Serves 12

Easy

Prep: 15 mins

Cook: 55 mins

plus cooling

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Treat loved ones to this orange-flavoured cake topped with chocolate ganache. It's traditionally eaten at Christmas, but will be a favourite year-round

Vegetarian

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Alternatives

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Ingredients

Nutrition

Units:

MetricUS

250g unsalted butter

plus extra for the tin
250g golden caster sugar
4 eggs
1 orange

zested and juiced (see tip)
1 tsp vanilla extract
250g self-raising flour
75g ground almonds

For the topping

150g dark milk chocolate or dark chocolate

chopped (or use buttons; see tip)
100ml double cream

For the icing

25g butter

softened
50g icing sugar
pink and yellow food colouring gels
marzipan fruit

to decorate

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Nutrition: Per serving

kcal529
fat34g
saturates19g
carbs46g
sugars29g
fibre2g
protein8g
salt0.32g

Method

step 1

Heat the oven to 170C/150C fan/gas 3 and line the base of a deep 20cm cake tin with baking parchment or a reusable baking liner, then butter the sides of the tin. Beat the butter with the sugar using an electric whisk until the mixture is light and creamy, then beat in the eggs, one at a time.
step 2

Add the orange zest and vanilla, then beat in the flour and almonds until you have a thick batter. It should be loose enough that it falls off a wooden spoon; if it’s too thick, mix in a splash of orange juice.
step 3

Tip the batter into the tin and smooth the surface using an offset spatula or the back of a spoon. Bake for 55 mins-1 hr until a skewer inserted in the middle comes out clean. Remove from the oven and leave to cool completely in the tin.
step 4

For the topping, warm the chocolate and cream together in a small pan over a low heat until the chocolate has melted and the mixture is smooth. Pour this over the cake – it should level out and fill in any dips around the sides, but you can ease it around using a palette knife, if needed. Leave to cool and set.
step 5

Remove the cake from the tin. For the icing, mix the butter and icing sugar together into a firm but pipeable icing. Divide between two bowls, and colour one pink and the other yellow with a few drops each of the food colouring. Transfer the icing to piping bags fitted with a star nozzle and pipe rosettes or other decorations onto the cake (see tip). Decorate with marzipan fruit, if you like. Will keep in an airtight container for up to three days.

Recipe tips

You can use the zest of 2 oranges or some orange oil if you’d like a more pronounced citrus flavour. The amount we’ve used in this recipe results in a mild flavour.

We used very dark milk chocolate for this, so it looks like dark chocolate. You can use your favourite.

If you want to coat the whole cake, quadruple the ganache ingredients. You could also double or triple the piped buttercream if you want more decoration.

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