Issue link: https://maltatoday.uberflip.com/i/762759
maltatoday, WEDNESDAY, 14 DECEMBER 2016 14 Food Christmas cakes on Gourmet Today TV Christmas is the time to indulge in the sweeter things in life. Michael Diacono makes some traditional Maltese cakes that used to be served around this time of year but are on the brink of being forgotten. He breathes life into recipes your grandmother is likely to remember. Gourmet Today is on TVM, every Saturday at 16:05. Torta tal-Marmurata Tutti frutti cake COMING UP THIS WEEK With just a couple of weeks to Christmas, Michael Diacono has some great ideas for the big day. Cooking Christmas lunch doesn't have to be stressful. He makes a roast duck with turmeric roast potatoes and roasted veggies. Don't miss Gourmet Today this Saturday at 16:05. Ingedients • 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 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, and mix well with the orange juice and the marmalade. 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. This recipe first appeared on Gourmet Today TV, aired on TVM on 10 December, 2016. Ingedients • 450g whole glace cherries • 100g chopped candied peel • 150ml rum • 2 lemons, zest only • 150g raisins • 375g dates, chopped • 275g walnuts, chopped • 275g almonds • 225g flour • 350g sugar • 1 tsp baking powder • 1 tsp salt • 8 eggs, beaten Method 1. Mix the candied peel with the cherries and soak in rum and leave overnight. 2. Chop the dates into small chunks, add to the cherry mix and mix well. 3. Add the whole walnuts and the toasted almonds and mix well. 4. Add the raisins, lemon zest and the juice. 5. Add the sugar and the flour and mix well. 6. Season with salt and mix well. 7. Beat the eggs and add to the cake mixture. 8. Add the baking powder and the melted butter, mix well. 9. Line a baking tin with parchment paper and fill with the cake mixture. 10. Bake in the oven at 180C 11. Add the alcohol to the cake as soon as it comes out of the oven, while it is still hot. This recipe first appeared on Gourmet Today TV, aired on TVM on 10 December, 2016.