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Jekk Joghgobkom 04.01.2020

MINCEMEAT, CLEMENTINE AND ALMOND CAKE

Serves 20

Ingredients

150g sultanas

4 tbsp brandy

250g very soft unsalted butter

175g caster sugar

5-6 clementines

200g ground almonds

100g light soft brown sugar

4 large eggs

200g mincemeat

2 tsp baking powder

200g polenta

Pinch of freshly grated nutmeg

 

Method

-          put the sultanas in a small bowl and add the brandy, stir together and set aside; preheat the oven to 180C/Gas4

-          lightly grease and line the base and sides of a 20cm square tin. In another small bowl, mash together 50g of the butterr with 50g of the caster sugar and using the back of a spoon, spread this mixture as evenly as you can over the base of the prepared tin

-          using a sharp knife, slice all but 2 of the unpeeled clementines into rounds. You will need 15-20 rounds altogether, depending on the size of the clementines; arrange the rounds on top of the sugary butter, overlapping them slightly so there aren’t any many gaps. Finely grate the zest of the remaining 2 clementines and squeeze the juice and set aside

-          beat together the remaining 200g butter with 100g caster sugar, the ground almonds, light soft brown sugar, eggs, mincemeat, baking powder, polenta, clementine zest and nutmeg, until combined; stir in the soaked sultanas and any brandy left in the bowl, then spoon the mixture on top of the sliced clementines and smooth the top

-          bake the cake for 1 hour to 1 hour 10 minutes, covering the top with foil after 30 minutes to prevent it from over-browning; cool the baked cake in the tin for 30 minutes then put it upside down onto a board; carefully remove the baking paper

-          heat the clementine juice with the remaining 25g caster sugar and bubble it for a few minutes until syrupy. Brush this warm syrup on top of the cake and leave the cake to cool completely before slicing and serving

 

CAKE BIL-MINCEMEAT, MANDOLINA U LEWZ

Ghal 20 persuni

150g sultana

4 mgharef brandy

250g butir artab hafna

175g zokkor fin

5-6 mandoliniet

200g lewz midhun

100g zokkor ismar car u artab

4 bajdiet kbar

200g mincemeat

2 kuccarini baking powder

200g polenta

Ponta noce moscata mahkuka friska

 

-          poggi s-sultana flimkien mal-brandy go skutella, hawwadhom u hallihom f’genb; sahhan il-forn ghal 180C/Gas4

-          idlek hafif u iksi l-qiegh u l-gnub ta’forma kwadra tal-cake ta’20cm; go skutella ohra, ghaffeg flimkien 50g mil-butir ma 50g miz-zokkor fin u ifirxu kif tista fil-qiegh tal-forma li ppreparajt

-          uza sikkina li taqta’hafna biex tqatta’l-mandolina kollha barra tnejn, fi criki; ikollox bzonn bejn 15-20 il-cirku, skond kemm ikunu kbar il-mandolin; irranghom fuq it-tahlita tal-butir u zokkor; rikkibhom ftit biex ma jiqbax hafna hofor; hokk il-qoxra taz-zewg mandolini li fadal u ghasarhom u hallihom f’genb

-          habbat flimkien il-20g butir li fadal ma 100g taz-zokkor fin, il-lewz midhun, iz-zokkor ismar, il-bajd, il-mincemeat, il-baking powder, il-polenta, il-qoxra mahkuka u n-noce moscata, sakemm jithaltu sew; zid is-sultana u l-brandy li fadal fl-iskutella, imbaghad itfa’it-tahlita fuq is-slices tal-mandolina; ilixxa l-wicc

-          sajjar ghal bejn siegha u siegha u ghaxar minuti; ghatti l-wicc wara 30 minuta biex ma’jihmarx wisq; berred il-cake gol-forma ghal 30 minuta mbaghad ghaqilbu ras l-isfel u nehhi l-karta bil-mod

-          sahhan il-meraq tal-mandolina mal-25g taz-zokkor fin li fadal u halli t-tahlita tbaqbaq ghal ftit minuti sakemm issir bhal julep; idlek dan il-gulepp fil-wicc tal-cake u hallih jiksah kompletament qabel ma taqatta fi slices u s-servi

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