I am able to track the search terms people enter in search engines that land them on this site. It has become obvious that many, many people are looking for a recipe for Tunis Cake, which I list on this site in my description of a cookbook my husband and son brought back for me from a trip to the UK.
At first I thought maybe I could find a link to the recipe online, and create a connection here for it. But, no luck, I couldn't find any at all online for Tunis Cake. Now I know why one person emailed me and asked me to copy out the recipe and email it to them. They were in a time crunch and couldn't find a recipe for it anywhere.
So, I thought I'd contact the publisher of the cookbook in question, and ask if I may publish the recipe here, with a link to their own web site so readers can easily buy the book if they want to, and see what else the publisher has to offer. They have generously given me permission.
From the book A Taste of Heligan: The Best From The Bakery, by Tina Bishop and Paul Drye, published by Truran Books Ltd.
Tunis Cake Recipe
"This delicate sponge cake is traditionally served at Christmas and is one of my favourites because, during the winter, I have more time and like to decorate it with perfect little marzipan fruits. As with some other recipes, good quality chocolate is essential. (TB)"
Makes 10--12 portions
For the cake
225 g/8 oz self-raising flour
170 g/6 oz softened butter
170 g/6 oz caster sugar
110 g/4 oz ground almonds
1 lemon (juice and grated rind)
For the topping
plenty of good quality chocolate
6 marzipan fruits (see recipe on opposite page) [I'm not including it here, you can make your own from any marzipan recipe I'd think.]
First make the cake. Place the butter and sugar into a food mixer and beat until pale. Add the eggs, flour, lemon juice, lemon rind and ground almonds, mixing thoroughly. Place the mixture into a 20 cms/8 in greased and floured tin and bake in a pre-heated oven at 150 degree C/300 degree F/gas 2 for one hour or until springy in the middle when pressed. Leave on a wire rack to cool.
To decorate the cake, wrap some greaseproof paper around the sides of the cake, standing proud of the top, secure this with a piece of string. This forms a well into which you can pour the melted chocolate. Remove the greaseproof and you'll find that the chocolate shouldn't have run down the sides. Ideally, you should have one centimetre of chocolate -- yes, really! leave to set and place the marzipan fruits on the top to finish.