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 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Syrup | 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.g butter or margarine
- 2oz/50g soft Brown Sugar
- 4tbsp/60ml Golden Syrup
- 2 eggs, beaten
- 5oz/150g ginger marmalade, or Seville Marmalade
- 10oz/275g wholemeal self. raising flour
- 1tsp/5ml Baking Powder
- 1oz/25g crystallised ginger, chopped
- 3-4 tbsp/45-4O ml Orange Juice
- 2 tbsp/30ml marmalade to decorate
- 1 oz/25g crystallised ginger, sliced, to decorate
Directions
Preheat oven to Mark 4/350'F/180'C. Grease and line tin. Cream butter sugar and syrup together until very pale.
Gradually stir in eggs and marmalade alternately with sifted flour and baking powder and ginger.
Add sufficient orange juice to give a soft dropping consistency and spoon mixture into tin evenly.
Bake about 1 hour, or until golden and firm to touch.
Cool thoroughly on a wire rack.
Category:Maltese Recipes
Category:Maltese Desserts