Ingredients with Measurements:
- 200g unsalted butter, softened
- 200g caster sugar
- 4 large eggs
- 200g self-raising flour
- 50g ground almonds
- 1 tsp almond extract
- 1 tbsp orange zest
- 200g dark chocolate, chopped
- 200ml double cream
Special equipment needed:
- 20cm round cake tin
- Piping bag with star nozzle
Step-by-step instructions:
1. Preheat the oven to 180°C/160°C fan/gas mark 4. Grease and line the cake tin.
2. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
3. Beat in the eggs, one at a time, adding a tablespoon of flour with each egg.
4. Fold in the remaining flour, ground almonds, almond extract, and orange zest until well combined.
5. Pour the mixture into the prepared tin and bake for 35-40 minutes, or until a skewer inserted into the center of the cake comes out clean.
6. Allow the cake to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
7. To make the chocolate ganache, heat the cream in a small saucepan until it just starts to simmer.
8. Remove from the heat and add the chopped chocolate. Stir until the chocolate has melted and the mixture is smooth.
9. Allow the ganache to cool and thicken slightly before spreading it over the top of the cooled cake.
10. Transfer the remaining ganache to a piping bag fitted with a star nozzle and pipe rosettes around the edge of the cake.
11. Chill the cake in the fridge for 30 minutes to set the ganache.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
5. Temperature:
Preheat the oven to 180°C/160°C fan/gas mark 4.
Serving size:
Serves 8-10 people.
Nutritional information:
Calories: 500
Fat: 32g
Saturated Fat: 18g
Carbohydrates: 50g
Sugar: 36g
Protein: 6g
Fiber: 2g
Substitutions for ingredients:
- Ground almonds can be substituted with ground hazelnuts or ground pistachios.
- Orange zest can be substituted with lemon zest or lime zest.
- Dark chocolate can be substituted with milk chocolate or white chocolate.
Variations:
- Add a layer of raspberry jam between the cake and the ganache for a fruity twist.
- Top the cake with fresh raspberries or sliced almonds for added texture and flavor.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar to ensure a smooth and fluffy cake batter.
- Use a serrated knife to level the top of the cake before spreading the ganache to ensure an even finish.
- Chill the cake in the fridge before piping the rosettes to ensure the ganache is firm enough to hold its shape.
Storage instructions:
Store the cake in an airtight container in the fridge for up to 3 days.
Reheating instructions:
Allow the cake to come to room temperature before serving.
Presentation ideas:
Serve the cake on a cake stand or platter and dust with icing sugar for a simple yet elegant presentation.
Garnishes:
Top the cake with fresh raspberries or sliced almonds for added texture and flavor.
Pairings:
Serve the cake with a cup of hot tea or coffee for a comforting and indulgent treat.
Suggested side dishes:
The cake is rich and indulgent on its own, but it can be served with a side of fresh fruit or a scoop of vanilla ice cream for added sweetness.
Troubleshooting advice:
- If the cake is browning too quickly, cover it with foil halfway through baking.
- If the ganache is too runny, allow it to cool and thicken before spreading it over the cake.
- If the ganache is too thick, heat it in the microwave for a few seconds and stir until it reaches a spreadable consistency.
Food safety advice:
Make sure to use fresh ingredients and store the cake in the fridge to prevent spoilage.
Food history:
Tunis cake is a classic British cake that is typically made with a light sponge cake, a layer of raspberry jam, and a coating of chocolate ganache.
Flavor profiles:
The cake has a light and fluffy texture with a subtle almond and orange flavor, while the chocolate ganache adds a rich and indulgent touch.
Serving suggestions:
The cake is perfect for afternoon tea or as a dessert for a special occasion.
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Region: Tunisian
Taste: Rich, Chocolatey, Sweet, Moist, Decadent