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