10
FOOD
Torta tal-
Marmurata
This traditional tart is one that Michael Diacono's
family shares during the holidays. In this recipe he
uses candied peel, chocolate and marmalade for an
interesting take on a Torta tal-Marmurata.
• 400g flour, sifted
• 200g margarine
• 100g sugar
• 2 egg yolks
• ½ lemon, zest only
• 2 tbsp milk
Filling
• 12 rusks
• 200g baked almonds
• Vanilla essence
• 400g sugar
• 2 eggs, beaten
• 300g candied peel
• 2 tbsp cocoa
• 2 tsp mixed spice
• ½ jar marmalade
INGREDIENTS METHOD
1. Place the biscuits in a food processor and blitz
into a fine powder.
2. Add the almonds and continue to blitz until
everything has turned to powder and transfer
to a bowl.
3. Add the mixed spice, cocoa powder, sugar
and candied peel, vanilla and almond essence
mixing well after each addition.
4. Add the beaten egg and mix well
5. Finely chop the orange zest, orange juice and
the marmalade and mix well.
6. Line the baking tin with shortcrust pastry,
making sure the sides are well covered.
7. Fill with the filling and bake in the oven at
180C for 40 mins.
8. Once cooled, top with chocolate spread and
serve.
9. This cakes keeps for approx 3 weeks in an
airtight container.
maltatoday | SUNDAY • 4 DECEMBER 2022
