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How To make Maltese Almond Cakes (Kwaresimal For Lent)
1 1/8 c Almonds, slivered;blanched
-10 oz 3 1/2 c Flour; sifted
1 1/2 c Sugar; up to 1 13/4 cups
1 ts Cinnamon
2 ts Orange extract
2 ea Lemon; grated rind of
2 ea Oranges; grated rind of -OR-
2 ea -Tangerines
1 1/2 c -Water; approximately
OPTIONAL:
Honey Almonds; toasted ,slivered Toast the almonds on baking sheet for about 5 minutes at 400F. Reset the oven for 350F. Grind one-third of the almonds. Mix the ground almonds with the flour, sugar, and cinnamon. Add the orange extract and the rinds. Mix well. Blend in the slivered almonds. Gradually, add enough water to make a stiff dough (the dough will be sticky). Form the dough into cake about 7 inches long, 2 inches wide and 1 inch thick. Bake for 35 minutes. Optional: While they are still hot, brush the Kwaresimal with honey, and sprinkle with slivered toasted almonds. Let the cakes cool for about 20 minutes, then with a serrated knife cut them into slices about 3/8 inch thick. Variations: Here are a few of the classic variations: Hazelnuts can be substituted for the almonds. You can if you prefer all of the nuts, or fewer of them. You can also insert some whole blanched almonds. Remember the more nuts you grind to a powder, the more liquid you will need to make the dough; and the fewer nuts you grind, the less liquid. In Malta these cakes would often be made with orange-flower water, which is hard to obtain here. Orange extract or liqueur (or other liqueur or rum) can be used as a part of the liquid.
How To make Maltese Almond Cakes (Kwaresimal For Lent)'s Videos
24 - Kwarezimal
24 - Kwarezimal
Yeast Rings Recipe (Qagħaq tal-Ħmira) | An amazing sweet recipe that is super easy to make!
Yeast Rings Recipe or Qaghaq tal-Hmira are traditional Maltese sweet rings which as leavening agent uses yeast (ħmira), hence the name. These are super easy to make, yet amazingly tasty and fluffy! This is an absolute go-to recipe for that tasty treat!
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Recipe (Makes 12):
- 10 1/2 oz (300 g) Plain flour, double sifted, type '00'
- 2 1/3 oz (67 g) Caster sugar
- 2 1/3 oz (67 g) Margarine, cold
- 1 tsp. Aniseed whole
- 1/2 tsp. Aniseed powder
- 1/4 tsp. Cloves powder
- Pinch of salt
- 1 tsp. Vanilla essence
- Zest of lemon, tangerine and a large orange
- 1 2/3 fl oz (50 ml or 50 g) Milk, lukewarm
- 4 fl oz (116 ml or 116 g) Water, lukewarm
- 2 tsp. Yeast
- 2 tsp. Sugar
How To Make Traditional Maltese Carnival Cake - 'Prinjolata'
In February of every year Malta celebrates the carnival, where people dress up in all kind of funny costumes and watch the parade. It's the month to spread creativity and it's really cool and enjoyed both by locals and tourists. In this time of year you are able to find lots of street food such as small chocolate and almond sweets shaped like eggs covered in icing called 'Perlini' and the carnival colorful cake by the name of 'Prinjolata'
Ingredients :
4 eggs
200g caster sugar
1.1/2 tsp vanilla extract
1/2 tsp lemon zest
2tbs whiskey
50g pine nuts
50g glace cherries and extra for topping
2tbs chocolate chips
250g butter
2tbs icing sugar
250ml whipping cream
almonds to decorate
50g melted chocolate
Method :
1.Beat eggs and sugar together
2.Add in lemon zest and 1/2 tsp vanilla extract
3. Bake For 8 minutes at 180 degrees. If it is still raw , cook for another 10 minutes.
4. Break the Sponge cake into a mixing bowl
5. Add 2 tsp of whiskey
6. Chop glace cherries and add to the sponge mixture
7. Add in chocolate chips and mix
8. Set the mixture aside and roast the pine nuts for a few minutes
9. Crush the pine nuts and add to the sponge mixture
10. In a separate bowl mix softened butter and icing sugar
11. Add the butter mixture to the sponge mixture
12. Add 1 tsp of whiskey to bring the mixture together
13. On a plate, with the mixture, start forming a dome with your hands
14. Cover in foil and refrigerate for an hour and a half
15. In a mixing bowl beat the whipping cream
16. Cover the cake in whipping cream
18. Decorate the cake with glace cherries and almonds
19. Melt the chocolate
20. Drizzle the chocolate all over the cake
Tips. When baking the sponge cake be careful not to burn it as it will bake quick. It usually takes 20-25 minutes to bake however check it every 10 minutes not to over do it.
When you are decorating chop the almonds and glace cherries in half for a neater look.
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Prinjolata | Malta's Traditional Carnival Dessert
This famous Maltese dessert got its name 'Prinjolata', form the Maltese word 'Prinjol' which means pine nuts. Pine nuts are used in the 'Prinjolata' in both the filling and decoration. 'Prinjolata' is a famous Maltese dessert associated with the carnival period. The video shows the process of making a 'Prinjolata' from A to Z, starting with the biscuits recipe and ending with the decoration. This is an easy dessert that is definitely worth a try!
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Recipe:-
Biscuits (Yields 20 oz / 570 g):
- 10 1/2 oz (300 g) Self-raising flour
- 5 1/3 oz (150 g) Unsalted butter
- 2 tsp. Baking powder
- 1 tsp. Vanilla essence
- Lemon zest
- 4 oz (110 g) Powdered sugar
- 2 Egg yolks
- 1 tbsp. Evaporated milk
Prinjolata Filling:
- 20 oz (570 g) Biscuits
- 3 1/2 oz (100 g) Roasted blanched almond
- 3 1/2 oz (100 g) Roasted hazelnuts
- 1 3/4 oz (50 g) Roasted pine nuts
- 1 3/4 oz (50 g) Candied peel
- 7 oz (200 g) Glace cherries, halved
- 3 1/2 oz (100 g) Dark chocolate, chopped
- Lemon and Orange Zest
Buttercream:
- 8 3/4 (250 g) Unsalted butter
- 14 oz (400 g) Powdered sugar
- 1 tbsp. Whiskey
- 1 tsp. Vanilla essence
Italian meringue:
- 2 Egg whites, pasteurized
- 1/4 tsp. Cream of tartar
- 1/3 cup Water
- 2/3 cup Sugar
Topping:
- Italian meringue
- Glace cherries, halved
- Pine nuts, roasted
- Slide blanched almond, roasted
- Dark chocolate, melted
00:00 - Intro.
00:09 - Making the sweet finger biscuits.
04:27 - Preparing the dry ingredients for the Prinjolata.
06:53 - Making the buttercream.
08:11 - Making the Prinjolata dome.
09:48 - Making a basic Italian meringue.
12:48 - Decorating the Prinjolata.
15:10 - Tasting the Prinjolata.
#Prinjolata #Karnival #Malta
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