In celebration of St Martin of Tours. A man who lived his life through kindness and humility. More about St Martin in the next few days. I hope you enjoy the recipe. It is a real treat.
I actually made this torte in July and saved the recipe and image for today. I also tried to make tin tac-cappa (a kind of fig cake) which I was meant to open and try today too. I will write a little more about this in a few days.
Many traditions and festivities are associated with this day in recognition of St Martin of Tours. This is celebrated all over Europe especially in Malta an Sicily.
Saint Martin Torte (Torta ta' San Martin)
Cook time
Total time
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.