Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Cherry | 1 cup (138g) | 87 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Angelica | 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
- 6oz/175g natural glace cherries
- 4oz/125g self.raising flour, sifted
- 3 oz/75g.plain flour, sifted
- 3 tbsp/45ml cornflour
- rind of 2 oranges
- 6oz/175g Caster Sugar
- 6oz/ 759g margarine
- 3 eggs, lightly beaten
- Caster Sugar, to sprinkle
- 6 glace cherries, halved angelica, to decorate
Directions
Preheat oven to Mark 4/350'F/180'C.
Grease and line tin. Wash cherries and pat dry on kitchen paper cut in half.
Place flours in a bowl and stir in cherries and orange rind.
In a separate bowl, beat together sugar and fat intil light and fluffy.
Beat in eggs gradually, adding a little of the flour after each addition to avoid curdling.
When all the egg has been incorporated, carefully fold in the rest of the flour containing the cherries and rind.
Spoon mixture into prepared tin ensuring the cherries are evenly distributed.
Using a spatula, smooth out top, and form a slight dip in the middle.
Cook In centre of oven for 1 hour. Cover with roil after 20 minutes to prevent burning.
Cook until a skewer inserted in centre comes out clean.
Remove from oven and let stand for 5 minutes. Turn out onto a wire rack and cool.
Sprinkle with caster sugar, and decorate with the cherries and angelica.
Category:Maltese Recipes
Category:Maltese Desserts