Zellige (no-bake marble cake) is a traditional Tunisian dessert that dates back to the Maghreb region, where sweet treats were often prepared for festive occasions. Its name reflects the marble-like swirls created by layering dark and white chocolate, symbolizing the blend of flavors in Tunisian culture. The cake is celebrated for its rich, indulgent taste and is a staple at weddings and family gatherings.

In coastal Tunisian towns, Zellige (no-bake marble cake) may include a hint of orange blossom water for a floral note, while inland versions often emphasize the use of locally roasted peanuts. Some regions substitute dark chocolate with Tunisian cocoa paste to enhance the earthy flavor. These variations reflect local ingredient availability and regional taste preferences.

Traditionally, Zellige (no-bake marble cake) is sliced into small diamond-shaped pieces and served on a decorative platter alongside a pot of mint tea. It is often garnished with whole roasted peanuts or a dusting of powdered sugar to add texture and visual appeal. The dessert is presented at room temperature to preserve its creamy marble pattern.

Zellige (no-bake marble cake) is a favorite treat for weddings, Eid al-Fitr, and family birthdays in Tunisia. It is also prepared for the celebration of the harvest season, known as "Fête de la Moisson," where sweets symbolize abundance. The cake’s rich flavor makes it a centerpiece for any festive gathering.

Zellige (no-bake marble cake) embodies the Tunisian love for combining sweet and nutty flavors, a hallmark of many desserts such as baklava and makroud. Its use of caramelized butter and peanuts mirrors the country's historic reliance on locally sourced nuts and dairy. The cake’s no‑bake technique also reflects the resourceful cooking methods used during hot summer months.

The authentic ingredients include unsalted peanuts, white sugar, liquid cream, salted butter, sweetened condensed milk, dark chocolate, and white chocolate. Acceptable substitutes are roasted almonds for peanuts, coconut cream for liquid cream, and a high‑quality milk chocolate bar in place of dark chocolate, provided the flavor balance remains intact.

Zellige (no-bake marble cake) pairs beautifully with traditional Tunisian pastries like baklava and makroud, offering a contrast between flaky and creamy textures. It also complements a glass of mint‑infused lemonade or a cup of strong Tunisian coffee, which cuts through the richness of the cake. Together they create a balanced dessert experience.

A frequent mistake is overheating the caramel, which can cause it to become bitter and grainy. Over‑mixing the chocolate layers can also blur the marble effect, resulting in a uniform color. Finally, not allowing the cake to chill long enough will prevent it from setting firmly, making slicing difficult.

Salted butter caramel adds a subtle savory contrast that enhances the sweetness of the condensed milk and chocolate, creating a more complex flavor profile typical of Tunisian desserts. The salt also helps to balance the richness of the peanuts and cream, preventing the cake from feeling cloyingly sweet. This technique is traditional in Maghreb confectionery.

The YouTube channel Oum Arwa specializes in authentic North African home cooking, with a focus on Tunisian, Algerian, and Moroccan recipes. The creator shares step‑by‑step tutorials that highlight traditional ingredients, cultural stories, and practical tips for everyday cooks. The channel aims to preserve and celebrate Maghreb culinary heritage.