Dessert Italian

Doris Camilleri: Maltese almond cake

Name: Doris Camilleri: Maltese almond cake
Yield: 8
Cuisine: /italian
Ingredients: 3 cups (360g) almond meal; 300g store-bought Madeira cake, crumbled; 1 cup (220g) caster sugar; 4 eggs, lightly beaten; Finely grated zest of 1 orange; 2½ tsp almond essence; 1½ tsp baking powder; ½ cup (75g) red glacé cherries; ½ cup (160g) strawberry jam; 2 tbs blanched almonds; Double cream, to serve (optional); 1¼ cups (185g) plain flour; ½ cup (75g) self-raising flour; 1/3 cup (75g) caster sugar; 1/3 cup (50g) cornflour; 1/3 (40g) custard powder; 125g unsalted butter, chopped; 1 egg, lightly beaten

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https://healthimprovements.info/recipes/doris-camilleri-maltese-almond-cake/l1i2d29f — Doris Camilleri: Maltese almond cake

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by delicious. team

delicious. team

Aug 01, 2019

“My almond cake is a traditional Maltese recipe that I learned from my mother. Once I got older I added my own touches” - Doris Camilleri.

3 cups (360g) almond meal
300g store-bought Madeira cake, crumbled
1 cup (220g) caster sugar
4 eggs, lightly beaten
Finely grated zest of 1 orange
2½ tsp almond essence
1½ tsp baking powder
½ cup (75g) red glacé cherries
½ cup (160g) strawberry jam
2 tbs blanched almonds
Double cream, to serve (optional)

Sweet pastry

1¼ cups (185g) plain flour
½ cup (75g) self-raising flour
1/3 cup (75g) caster sugar
1/3 cup (50g) cornflour
1/3 (40g) custard powder
125g unsalted butter, chopped
1 egg, lightly beaten

Method

1.

For pastry, combine plain flour, self-raising flour, sugar, cornflour and custard powder in a food processor, add butter and process until mixture resembles fine breadcrumbs. Add egg and 2 tbs water and pulse until mixture starts to come together. Tip out onto a work surface and bring together by kneading a few times. Flatten into a thick disc and wrap in plastic wrap. Refrigerate for 20 minutes to rest.
2.

Grease a 24cm-diameter, 5cm-deep loose-based fluted tart tin. Roll out pastry on a lightly floured work surface to 5mm thick and use to line the base and sides of tin. Trim excess pastry and chill for 15 minutes.
3.

Meanwhile, for filling, preheat the oven to 180°C and place almond meal, crumbled cake, sugar, egg, orange zest, almond essence and baking powder in an electric mixer fitted with the whisk attachment. Whisk on the lowest setting for a minute or until combined, then increase speed to medium-high and beat for a further minute or until smooth.
4.

Stir in the cherries. Spread jam over the base of the tart, then pour in cake mixture, spreading evenly with a spatula. Sprinkle almonds evenly on top and bake for 50 minutes or until golden and a skewer inserted into the centre comes out clean.
5.

Cool cake in tin, then remove and cut into wedges. Serve with double cream.