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.
- 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
- 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.