Recipes · British · Cakes
Tunis Cake (Madeira Cake with Chocolate and Marzipan Fruits)
One serving has 480 kcal and 7 g protein, and at least a fifth of a woman's daily need of phosphorus (34%), copper (33%), manganese (33%), selenium (25%), vitamin A (25%) and riboflavin (23%). Ready in 230 minutes.
- Preparation: 150 min
- Cooking: 80 min
- Makes: 1 serving (110 g)
- Difficulty: Medium
- Diets: Vegetarian
- Contains: dairy, egg, gluten, nut
Ingredients
- 19 g Butter, softened (for the cake)
- 19 g Caster sugar
- 18.5 g Eggs
- 19 g Self-raising flour
- 4.2 g Ground almonds
- 0.5 g Lemon zest, finely grated
- 1.2 g Lemon juice
- 16.5 g Plain chocolate (about 50% cocoa)
- 2.1 g Butter (for the chocolate)
- 10 g Coloured marzipan (or bought marzipan fruits)
Method
- Heat the oven to 160 °C (325 °F). Butter a deep 20 cm round cake tin and line it with baking paper.
- Beat the butter for the cake with the sugar for 4-5 minutes, until pale and fluffy. Beat in the eggs one at a time, adding a spoonful of the flour with each.
- Fold in the rest of the flour, the ground almonds, the lemon zest and the lemon juice. Spoon the mixture into the tin and level the top.
- Bake for 1 hour 10 minutes to 1 hour 20 minutes, until golden, risen with a crack along the top, and a skewer pushed into the middle comes out clean. Cool it in the tin for 10 minutes, then on a rack until completely cold, about 1 hour.
- Meanwhile, shape the marzipan into small fruits: oranges (rolled on a grater for the peel), apples, pears, bananas and strawberries, about the size of a grape each.
- Melt the chocolate with the butter for the chocolate in a bowl over a pan of barely simmering water, stirring until smooth. Set the cake upside down, so the flat base is the top, and pour the chocolate over it, spreading it to the edge in a thick layer.
- When the chocolate has begun to set, after about 10 minutes, press the marzipan fruits into it around the top. Leave it for an hour to set firm, then cut it into 12 slices with a knife dipped in hot water. Makes 12 slices; the amounts are for one serving, so multiply every ingredient by 12 for the whole cake.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 480 kcal | 23% |
| Carbohydrates | 49.1 g | |
| Water | 22.8 mL | |
| Fiber | 2.6 g | 9% |
| Protein | 7 g | 15% |
| Tryptophan | 0.06 g | |
| Threonine | 0.19 g | |
| Isoleucine | 0.23 g | |
| Leucine | 0.41 g | |
| Lysine | 0.25 g | |
| Methionine | 0.12 g | |
| Cystine | 0.1 g | |
| Phenylalanine | 0.28 g | |
| Tyrosine | 0.18 g | |
| Valine | 0.28 g | |
| Histidine | 0.13 g | |
| Fat | 29.2 g | |
| Monounsaturated | 10.4 g | |
| Polyunsaturated | 2.4 g | |
| Docosahexaenoic Acid (DHA) | 0.01 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 2 g | |
| Saturated | 14.8 g | |
| Trans-Fats | 0.03 g | |
| Cholesterol | 116 mg | |
| Calcium | 117 mg | 12% |
| Copper | 0.3 mg | 33% |
| Iron | 2.9 mg | 16% |
| Magnesium | 54.8 mg | 18% |
| Manganese | 0.59 mg | 33% |
| Phosphorus | 235 mg | 34% |
| Potassium | 208 mg | 4% |
| Selenium | 13.6 µg | 25% |
| Sodium | 261 mg | |
| Zinc | 0.98 mg | 12% |
| Thiamin (vitamin B1) | 0.16 mg | 15% |
| Riboflavin (vitamin B2) | 0.25 mg | 23% |
| Niacin (vitamin B3) | 1.5 mg | 11% |
| Pantothenic acid (vitamin B5) | 0.47 mg | 9% |
| Pyridoxine (vitamin B6) | 0.06 mg | 5% |
| Folate (vitamin B9) | 56.2 µg | 14% |
| Cobalamin (vitamin B12) | 0.24 µg | 10% |
| Choline | 65.4 mg | 15% |
| Vitamin A | 174 µg | 25% |
| Vitamin C | 1.1 mg | 1% |
| Vitamin D (D2 + D3) | 15.2 IU | 3% |
| Vitamin E | 3.1 mg | 21% |
| Vitamin K | 2.9 µg | 3% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.5 kg CO2e a serving: higher than most breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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