Baking Ben Spalding

Ben Spalding's Tunisian Cake Recipe


I first made Tunisian cake several years ago and couldn’t believe how delicious it was. White chocolate ice cream is one of my favourite ice creams and I have given it a naughty twist by caramelising the chocolate, then to finish this dish I use the sweetest, fattest, juiciest plums and roast them so they go soft and even sweeter.  Lovely ripped leaves of mint finish this lovely dessert.

Sticky Icky Tunisian Cake with Caramelised White Chocolate Ice Cream, Sweet Roasted Plums & Ripped Mint

Serves 4 People



Ice Cream Ingredients
300ml Whole Milk1/2 Madagascan or Tahitian Vanilla Pod (Split)
4 Large Egg Yolks75g Caster Sugar
200g White Chocolate (Chopped)200ml Double Cream
  • Melt the white chocolate in a small glass bowl over simmering water.
  • Add the milk and double cream to a medium sized stockpot and gently boil on a low heat. 
  • Scrape the seeds from the vanilla pods and whisk them into the cater sugar. 
  • Add the egg to the sugar and whisk hard for 1 minute to incorporate the sugar.
  • Now pour the hot vanilla milk onto the egg yolk sugar and whisk hard to avoid the eggs scrambling. Remove the vanilla pods, then whisk in the caramelized white chocolate.
  • Pour the mixture back into the pot and apply medium heat.
  • Chop the mint and add it to the milk, along with the white chocolate.
  • Now put the custard over a medium heat and consistently stir with a high heat spatula for 15-18 minutes until the custard coats the back of the spatula, taste the custard and then pour the custard into a bowl and refrigerate until cold.
  • Now churn in a Buffalo Ice Cream Maker.
Sponge Ingredients
45g Golden Polenta 200g Golden Caster Sugar
100g Ground Almonds 20g Baking Powder
215ml Olive Oil 4 Eggs
Zest of 1 Orange Zest of 1 Lemon
200g Orange Marmalade
  • Mix the polenta, ground almonds and baking powder in the KitchenAid K45 Mixer with the K45 Whisk Attachment. Then add the golden caster sugar.
  • Pour the eggs into the bowl of olive oil along with the orange marmalade, orange and lemon zest.
  • Slice the orange and lemon in half and squeeze the juice into the oil mixture. Use a chinois to catch any bits.
  • Use a spatula to mix the ingredients then pour the mixture into the KitchenAid bowl. Mix for 1 minute until well combined.
  • Oil spray or butter grease a 22cm spring form cake tin. Pour in the mix and clean the sides if needed.
  • Put into a cold oven at 190°C fan and bake for 30-40 minutes until cooked.
  • Remove from the oven and cool for 5 minutes then turn out on to a wire rack.


Syrup & Plum Ingredients
45g Caster Sugar Juice of 1 Orange
Juice of 1 Lemom 20g Baking Powder
1/2 Cinnamon Stick 4 Ripe Quality Plums
50g Caster Sugar
  • Hang a sieve over a saucepan and pour the orange and lemon juice into the pan. Let the sieve catch any bits.
  • Add the cinnamon stick, 45g caster sugar and mix together.
  • Pour the mixture into a Vogue Non-Stick Frying Pan over a low heat.
  • Grab another frying pan and add the 50g caster sugar over a medium heat until it caramelises.
  • Halve each plum, remove and discard the stone, then put them skin side down onto the caster sugar and leave to simmer.
  • Skewer the cake all over and pour the hot syrup over while cooling. The cake keeps for up to 3 days at room temperature.
  • Place a slice of the cake onto a plate and finish with the plums, some chopped mint and a spoonful of the ice cream.


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PRODUCTS YOU MAY FIND HELPFUL WITH THIS RECIPE
KitchenAid K45 Mixer
Buffalo Ice Cream Maker 1.5Ltr
Vogue Spring Form Cake Tin 22cm
By Ben Spalding
London based chef who's trained at the world's finest restaurants.
Ben has created and launched dining concepts that have received huge critical acclaim. He also holds exciting and cutting edge public dining events that incorporate his passion for music too.

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