Here is the recipe that we filmed last week in English and the recipe in the footage is in Maltese .  But here you will also find the full recipe written in English.  Any comments please let me know.

I love St Martin’s feast.  It reminds me of Harvest Festival in the UK.  I remember  how excited my children used to be preparing for Harvest Festival, at the beginning of each school year, a lovely way to welcome the Autumn.

What I particularly like about this cake is the absence of any added oils or fats and that it is sweetened with the dried dates and figs rather than more sugar.  For a gluten free recipe you can use ground almonds instead of the flour and add a teaspoon of baking powder.  It works !

For the St Marin Cake you will need:

250g dates, chopped
200ml warm water
200g self raising flour
4 eggs
200g hazelnuts
100g dried figs, chopped
1 teaspoon bicarbonate of soda
1/4 teaspoon mixed spice
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
grated rind of an orange
Grated rind of a lemon
Grated rind of a tangerine
Juice of one orange, strained

Use a 20-23cm cake tin or similar and non-stick baking spray

Preheat the oven to 180C and prepare the cake tin with non-stick baking spray.

Soak the dates in the lukewarm water.
Grease the baking tin and if you are using a frame, prepared the dish covered with a baking sheet and place the frame on top of it,
Add the figs, citrus rind, orange juice and eggs. Mix and add the spices. Finally add the sifted flour and baking powder and stir in using a metal spoon.
Bake in a preheated for half an hour to 35 minutes. Check with a skewer before taking it out.

st martins cake 2.jpg

My baking ingredients come from Lamb Brand and I use Fry Light Cooking Spray

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