Torta tal-Marmurata

This traditional tart is one that Michael Diacono’s family shares during the holidays. In this recipe he uses candied peel, chocolate and marmalade for an interesting take on a torta tal-Marumrata. 

Torta tal-Marmurata


  • 400g flour, sifted
  • 200g margarine
  • 100g sugar
  • 2 egg yolks
  • ½ lemon, zest only
  • 2 tbsp milk


  • 12 rusks
  • 200g baked almonds
  • Vanilla essence
  • 400g sugar
  • 2 eggs, beaten
  • 300g candied peel
  • 2 tbsp cocoa
  • 2 tsp mixed spice
  • ½ jar marmalade


1.Place the biscuits in a food processor and blitz into a fine powder.

2.Add the almonds and continue to blitz until everything has turned to powder and transfer to a bowl.

3.Add the mixed spice, cocoa powder, sugar and candied peel, vanilla and almond essence mixing well after each addition.

4.Add the beaten egg and mix well

5.Finely chop the orange zest, orange juice and the marmalade and mix well.

6.Line the baking tin with shortcrust pastry, making sure the sides are well covered.

7.Fill with the filling and bake in the oven at 180C for 40 mins.

8.Once cooled, top with chocolate spread and serve.

9.This cakes keeps for approx 3 weeks in an airtight container.

This recipe first appeared on Gourmet Today TV, aired on TVM on 10 December, 2016. 

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