Introduction: Tunis Cake- a Delicious Christmas Cake Recipe

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  • 6 oz (150g) butter
  • 6 oz (150g) caster sugar
  • Grated rind 1 lemon
  • 3 medium eggs
  • 3 oz (75g) ground almonds
  • 8 oz (200g) plain flour
  • 1 1/2 teaspoons baking powder
  • 2 tablespoons milk
  • For Topping
  • 8 oz (200g) good quality plain chocolate
  • 2 oz (50g) butter
  • 4 oz (100g) sifted icing sugar
  • 7 pieces walnut
  • Also
  • 8 inch cake tin
  • Piping bag with 8 star pipe


  1. Brush the tin with melted fat and line the base with greased greaseproof paper. Preheat oven to Gas 3 (325 F, 170 C).
  2. Beat the butter and sugar together until soft and add lemon rind.
  3. Add beaten eggs gradually, until light and fluffy.
  4. Fold in flour, almonds, baking powder and enough milk to give a soft dropping consistency.
  5. Turn into the tin, spread evenly, leaving the centre slightly hollow.
  6. Bake on centre shelf of oven for 1 1/4 hours- until cake is golden brown and an inserted skewer comes out clean.
  7. Turn onto a wire rack to cool.
  8. Break chocolate into pieces and melt in a bowl over a pan of simmering water.
  9. Wrap band of foil around the side of the cake so that it extends above the side by about 1/2 inch.
  10. Carefully pour melted chocolate onto the top of the cooled cake, gently easing it to the sides to smooth the surface. Allow to set.
  11. Beat together the butter and icing sugar until creamy and use to fill the piping bag. When chocolate is set, peel off the foil and pipe a shell or rosette edge around the top. Complete with a whirl in the centre and a flower of walnuts.
  12. You can freeze the madeira cake for up to 6 months. Decorate after thawing overnight.