Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Pie | not in our table | 0 |
| Tangerine | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 eggs
- 1/2 cup sugar
- 1 cup sour cream
- 1/4 cup whole milk
- 1 cup raisins
- 1/2 cup finely chopped walnuts
- 2 tablespoons finely chopped citron
- 1 teaspoon lemon zest
- 1/2 teaspoon ground nutmeg
- 1 baked short-crust pie shell
- 1 pint sour cream
- 2 egg yolks
- 1/2 cup sugar
- 3 tablespoons Van der Hum tangerine liqueur
Directions
Preheat the oven to 350 degrees. In a large bowl, beat the eggs and sugar together for 3-4 minutes, forming a ribbon. Beat in the sour cream and milk. Stir in the raisins, walnuts, citron, zest, and nutmeg. Pour mixture into the pie shell, spreading it smoothly. Bake for 35-40 minutes. Filling should be golden brown, and knife inserted in center should come out clean. Cool Tart.
Meanwhile, make the sour cream sauce. Beat the sour cream in a bowl until smooth. Beat in the egg yolks one at a time, then add the sugar gradually. Beat in the liqueur. Taste for sweetness. Refrigerate until ready to use.
Category:Malawian Recipes
Category:Malawian Desserts