I started off the New Year with the best of intentions. High on the list of things to do was to learn a new language - I am pleased to say that I have started Maltese classes as of last week. I was going to finally get around to writing that book - glad to report that it is now well and truly underway. I wanted to volunteer more time at school - I now do 'reading' every Tuesday morning. I was going to get back on a bike and resume my gym membership - they are still sending me 'Missing in Action' postcards on a bi-weekly basis.

Hence, the other day I stupidly picked up the phone rather than let it go to voice mail and lo and behold it was chirpy Sally from the gym just wanting to know when I was going to grace her with my presence. Caught off guard, I quickly listed a whole host of reasons as to why I'd fallen off the wagon. Needless to say Sally didn't buy any of my lame excuses and so tomorrow is crunch time.

Thus I have pulled my gym gear out of the back recesses of my wardrobe and dusted off my trainers because come rain, hail or shine I am going to gym tomorrow. But before I do that I am going to make myself a pie!


Torta tal-marmurat - Almond and Chocolate Pie

Recipe source - Adapted from The Food & Cookery of Malta (2001)

This recipe requires candied orange peel. I was feeling particularly lazy the day I made this and used store brought candied orange peel as opposed to homemade. I suspect the pie would have tasted much better had I gone with the homemade option. If you are going to try this recipe then may I suggest that you make your own candied orange peel.

Ingredients

For the pastry

200grm plain flour

2 tbls caster sugar

100 grm butter

1 organic egg yolk

1-2 tbls of Orange Blossom Water


For the filling

200grm almonds

200grm chopped candied orange peel

100grm dark bitter chocolate chopped

100grm caster sugar

3 organic eggs, beaten

1 tsp cinnamon


To finish

50grm bitter chocolate


Method

1. Preheat the oven to 200C/400F/Gas 6

2. Sieve the flour and add sugar. Rub in the butter until the mixture looks like fine bread crumbs. Add the egg yolk and 1-2 tbls of Orange Blossom water to bind.

3. Mix well and knead gently until the dough is pliable. Wrap in Glad Wrap and chill in the fridge for 30 minutes.

4. Roll the dough to fit a shallow 17.5cm pie dish allowing a 2.5cm overhang.

5. Place almonds into the Magi mix or food processor and grind them coarsely. You are wanting a rough chopped texture not ground almond meal.

6. Combine almonds, candied orange peel, chopped chocolate and sugar in a bowl. Add cinnamon and eggs and stir through until well combined.

7.  Spoon mixture into the pie dish and turn the excess pastry over towards the centre of the pie, giving it a 2.5cm boarder.

8. Bake for 40 minutes until pastry is cooked through and golden.

9. Melt 50grm of bitter chocolate in a bain-marie and pour over warm pie. Leave to cool and then serve.