Name: Torta tal-Lewż with Orange Blossom
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 8 servings
Cuisine: Maltese cuisine
Ingredients: 300 g ground almonds; 250 g caster sugar; 4 pcs large eggs; 2 tbsp orange blossom water; 1 tbsp lemon zest (from one lemon); 1 tsp vanilla extract; 1 tsp baking powder; 2 tbsp flaked almonds; icing sugar (for dusting)

A golden-brown torta tal-lewż, a Maltese almond cake, sits on a rustic ceramic plate, dusted with powdered sugar and garnished with candied orange peel and delicate orange blossom petals.

Prep: 20 min • Cook: 40 min. A fragrant Maltese almond cake, also known as Torta tal-Lewż, is a delightful dessert infused with delicate orange blossom water. This cake offers a moist, tender crumb and a subtle floral aroma that is truly captivating. It's a perfect treat for afternoon tea or as a light dessert after a meal, showcasing the simple yet elegant flavors of Maltese cuisine.

Preparation time: 20 min
Cooking time: 40 min
Total time: 1 hr
Servings: 8

Instructions

Preparation

1Preheat your oven to 160°C (325°F). Grease and flour an 8-inch (20 cm) round cake tin or line with parchment paper.

Making the Cake Batter

1In a large mixing bowl, combine the ground almonds, caster sugar, and baking powder. Mix well until everything is evenly distributed.
2In a separate bowl, whisk the eggs lightly. Add the orange blossom water, lemon zest, and vanilla extract to the beaten eggs and mix.
3Pour the wet ingredients into the dry almond mixture. Mix gently with a spatula until just combined. Be careful not to overmix, as this can make the cake tough.

Baking

1Pour the cake batter into the prepared cake tin, spreading it evenly.
2Optionally, sprinkle the flaked almonds over the top of the batter for added texture and presentation.
3Bake for 40-45 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. The cake should be golden brown on top and firm to the touch.
4Once baked, remove the cake from the oven and let it cool in the tin for 10-15 minutes before inverting it onto a wire rack to cool completely.

Serving

1Once cooled, dust the Torta tal-Lewż generously with icing sugar before serving.
2Serve slices with a cup of tea or coffee, or as a light dessert.

Instructions

Preparation

1Preheat your oven to 160°C (325°F). Grease and flour an 8-inch (20 cm) round cake tin or line with parchment paper.

Making the Cake Batter

1In a large mixing bowl, combine the ground almonds, caster sugar, and baking powder. Mix well until everything is evenly distributed.
2In a separate bowl, whisk the eggs lightly. Add the orange blossom water, lemon zest, and vanilla extract to the beaten eggs and mix.
3Pour the wet ingredients into the dry almond mixture. Mix gently with a spatula until just combined. Be careful not to overmix, as this can make the cake tough.

Baking

1Pour the cake batter into the prepared cake tin, spreading it evenly.
2Optionally, sprinkle the flaked almonds over the top of the batter for added texture and presentation.
3Bake for 40-45 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. The cake should be golden brown on top and firm to the touch.
4Once baked, remove the cake from the oven and let it cool in the tin for 10-15 minutes before inverting it onto a wire rack to cool completely.

Serving

1Once cooled, dust the Torta tal-Lewż generously with icing sugar before serving.
2Serve slices with a cup of tea or coffee, or as a light dessert.

Nutrition Information

Calories: 350 kcal
Protein: 8 g
Fat: 18 g
Carbs: 38 g

Nutrient	Per serving
Calories	350 kcal
Protein	8 g
Fat	18 g
Carbs	38 g

Tips

Ensure all ingredients are at room temperature for a well-incorporated batter and even baking.
Avoid opening the oven door frequently, especially during the first 30 minutes, to ensure the cake r
Torta tal-Lewż tastes even better the next day, as the flavors meld and deepen.