Mary Berry made this cake on a Christmas special but, lets be honest, a Tunis cake, fragrant with lemon, dense with ground almonds, and covered in more chocolate than can be considered decent, is a cake for Easter if ever there was one. It’s also very straightforward to make for something that looks pretty spectacular and would feed a crowd and then some.
To start, weight out 8oz (225g) each of margarine (or softened butter), caster sugar and self raising flour and 2 1/2 oz (70g) ground almonds together with four eggs and the zest of large lemon into a bowl and then mix for 2 or 3 minutes with an electric whisk. Heat the oven to 180C and line the bottom and sides of an 8 inch cake tin, leaving a collar of baking paper around the top. Tip in all the cake mixture and cook for 45 minutes, cover the top with foil and then cook for another 15 minutes. Leave the cake to cool entirely in the tin, overnight if necessary.
For the topping, heat 300ml of double cream to just shy of boiling. Pour the cream over 400g of chocolate and stir to melt to make a ganache. I used half dark and half milk chocolate which is chocolatey but not too intense. Leave the chocolate ganache to cool, it should still be thickly pourable. Carefully pour over the ganache over the top of the cake, still in its tin, in two or three layers. There really is no need to carpet the whole top with mini eggs but I like my cake to match my nails.
Peel off the baking paper, eat in small slices and make sure you have a long walk planned for Easter Monday.