A beautiful torte made with dried fruit and nuts in honour of Saint Martin. Soak the figs and sultanas overnight with anisette. Enjoy a slice with a lovely cup of tea, coffee or a dessert wine. Use a 24 cm cake tin for this torte.
Author: www.amaltesemouthful.com (Marlene Zammit)
Cuisine: Maltese
Ingredients
180 grams roughly chopped figs (I used semi dried figs but you can use dried or fresh figs)
50 grams sultanas (I used semi dried figs but you can also use fresh or dried)
2 to 4 tablespoons anisette (I prefer less)
200 grams roughly chopped dates
100 grams roughly chopped hazelnuts
100 grams roughly chopped almonds
200 grams roughly chopped walnuts
80 grams mixed peel
1 tablespoon fennel seeds
3 eggs (whites and yolks separated)
2 tablespoons milk
120 grams castor sugar
150 grams plain flour
Instructions
Soak the sultanas and figs overnight with the anisette.
Grease a 24 cm cake tin.
Preheat oven to 180oC.
In a large bowl mix all the ingredients except for the eggs, milk, castor sugar and flour.
In a separate large bowl whisk the egg whites with an electric mixer until fluffy but not stiff. Add in the remaining ingredients and mix with a wooden spoon.
Add into the wet mixture the other bowl of mixed ingredients and gently mix.
Pour into the cake tin and bake in the oven for 30 minutes or until firm.
Remove from the oven and allow to cool before serving.
Recipe by A Maltese Mouthful at https://www.amaltesemouthful.com/torta-ta-san-martin-2/