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Torta ta’ San Martin by Georgina Lawrence
Ingredients:
- 200 gm Shelled Hazelnuts
- 200 gm Shelled Walnuts
- 200 gm Pitted Dates
- 2 Eggs Separated
- 2 tablespoons Milk
- 5 tablespoons Flour
- 1/4 tsp ground cloves
- 1/2tsp cinnamon
- 5 tablespoons Sugar
- 1 14cm square tin
- Margarine for greasing
- Handful Whole Almonds to decorate
- 75 gm Sultanas
- 50 gm Candied Peel
- 100 gm Chopped Figs
Method:
1. Pre-heat the oven to Gas Mk 4 /180c2. Grease the tin and sprinkle it with flour shaking off any excess
3. With an electric whisk beat the egg-whites until they are fluffy
4. Then add the yolks, sugar, flour and milk
5. Combine them well and then fold in the dates, figs, nuts, sultanas and candied peel
6. Pour the mixture into the tin and bake for 30 minutes.
Place some the almonds on top arranged in a circle.
7. Don't let the pie cool in the oven. Bring it out, leave it in the tin for ten minutes until it has steamed off and then turn it onto a wire rack to cool.
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