The recipe I have used for 40 years is from Mary Berry .....
Here it is ...it's such a lovely cake ...it's plain but has a wonderful taste and ooodles of thick chocolate on the top ...very easy to make
225g (1 Cup) softened butter
225g (1 Cup + 2 tblsps) caster sugar
225g ( 2 Cups) self-raising flour sieved
70g (1/2 cup) ground almonds
4 large eggs
finely grated zest of 1 large lemon
For the topping
300ml (10 ounces) double cream
400g (14 ounces) plain chocolate, broken into small pieces
200g (8 ounces) natural marzipan
red food paste colouring
green food paste colouring
1 Heat the oven to 180ºC/ 350ºF /gas 4. Grease and line a 20cm (8 inches) DEEP cake tin with baking parchment.
2 Measure the butter, sugar, flour, ground almonds, eggs and lemon zest into the bowl of an electric mixer. Beat on high speed for 1 minute. Spoon into the prepared cake tin and level the surface with a palette knife or spatula.
3 Bake for 45 minutes, cover with foil to prevent the top from browning and cook for a further 15 minutes until a skewer inserted into the centre comes out clean. Leave to cool completely in the tin on a wire rack.
4 Pour the cream into a small pan and bring almost to the boil. Remove from the heat, add the chocolate and stir until melted. When cool but not setting pour the chocolate mixture over the cooled cake and put aside to set.
5 To decorate, colour 175g of the marzipan with green food colouring to turn it the colour of holly leaves. Using a holly leaf shaped cutter, cut out 20 holly leaves. Mark the veins with a knife and lay over a rolling pin and leave to dry. Colour the remaining marzipan with the red food colouring and roll into 30 ‘berry’ size balls. Leave to dry.
6 To serve, remove the cake from the tin and carefully peel off the parchment paper so that you get a clean line between the cake and the chocolate layer. Arrange the holly leaves and berries in a wreath around the edge of the cake.
They also do very well placed on loved one's graves ...just take some wire hooks to pound in to the ground to make sure they don't fly away
'we survived' ....they will flower all in to the Spring
of the decorations light up at night ..it looks so warm and welcoming
Hope you have a lovely day
Let us know if you make the Tunis Cake
You won't regret it ...it's a wonderful Conversation piece
And oh!! so Yummy