Film, Media & TV1 min ago
Tunis cake
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Has anyone ever heard of Tunis cake and even better, got a recipe for it?
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I've never heard of them, but these people have.......
http://www.deliaonline.com/deliaatlife/messageboard/search_message_board.asp
Tunis Cake recipe
Makes 12 slices
Cake:
250g butter (softened), 250g caster sugar; 4 large eggs; 175g SR flour, sifted; 150g plain flour, sifted; pinch salt; 1 orange, rind and 2 tbsp juice
Chocolate topping: 150g dark chocolate; 40g butter; 1.5 tbsp water
Buttercream icing: 50g icing sugar, sifted; 25g butter, softened; 2 tsp orange juice; yellow food colouring
Marzipan fruits: 100g marzipan; 9 cloves; green, red, orange, brown food colourings.
1. Cream fat and sugar until light and fluffy.
2. Add eggs one at a time, beating well.
3. Fold in flours and salt with rind and juice. Turn mixture into a greased and lined deep 20cm round cake tin. Smooth top.
4. Bake (325F, 170C, gas 3) 1.5 hours. till golden and skewer comes out clean. Cool in tin 10 mins. then turn out onto a wire rack.
5. For topping: put all ingredients in a basin over a pan of veruy hot water. Leave 10 mins to melt, stir till smooth. Leave to cool.
6. Secure a double piece of greaseproof paper tightly around the cooled cake so that it comes at least 3 cm above the cake.
7. Pour chocolate icing over top of cake; smooth. Leave to set. Remove paper.
8. Make butter cream: blend icing sugar, butter, orange juice and a few drops of colouring till smooth. Place icing in a piping bag with a small star tube. Pipe a small circle of buttercream in the middle of the cake , then 2 more circles spaced equally around it.
9. Marzipan fruits and leaves: form two thirds of marzipan into a selection of apples, pears, bananas, oranges and lemons. Roll oranges and lemons over a nutmeg grater. Place a clove in each fruit to resemble stalk. Us remaining marzipan to make 7 small ivy leaves and tendrils. Paint with food colourings. Leave to harden, arrange on cake.
10. Secure fancy frill round
Makes 12 slices
Cake:
250g butter (softened), 250g caster sugar; 4 large eggs; 175g SR flour, sifted; 150g plain flour, sifted; pinch salt; 1 orange, rind and 2 tbsp juice
Chocolate topping: 150g dark chocolate; 40g butter; 1.5 tbsp water
Buttercream icing: 50g icing sugar, sifted; 25g butter, softened; 2 tsp orange juice; yellow food colouring
Marzipan fruits: 100g marzipan; 9 cloves; green, red, orange, brown food colourings.
1. Cream fat and sugar until light and fluffy.
2. Add eggs one at a time, beating well.
3. Fold in flours and salt with rind and juice. Turn mixture into a greased and lined deep 20cm round cake tin. Smooth top.
4. Bake (325F, 170C, gas 3) 1.5 hours. till golden and skewer comes out clean. Cool in tin 10 mins. then turn out onto a wire rack.
5. For topping: put all ingredients in a basin over a pan of veruy hot water. Leave 10 mins to melt, stir till smooth. Leave to cool.
6. Secure a double piece of greaseproof paper tightly around the cooled cake so that it comes at least 3 cm above the cake.
7. Pour chocolate icing over top of cake; smooth. Leave to set. Remove paper.
8. Make butter cream: blend icing sugar, butter, orange juice and a few drops of colouring till smooth. Place icing in a piping bag with a small star tube. Pipe a small circle of buttercream in the middle of the cake , then 2 more circles spaced equally around it.
9. Marzipan fruits and leaves: form two thirds of marzipan into a selection of apples, pears, bananas, oranges and lemons. Roll oranges and lemons over a nutmeg grater. Place a clove in each fruit to resemble stalk. Us remaining marzipan to make 7 small ivy leaves and tendrils. Paint with food colourings. Leave to harden, arrange on cake.
10. Secure fancy frill round
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