- Home
- Cake
- How To make Maltese Almond Cakes (Kwaresimal For Lent)
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
What's Cooking with Manuel Prog 07 - 101121
Recipes:
Almond and pistachio November bones
Orange and white chocolate blondies
Traditional Maltese Kwarezimal Recipe with Renato Briffa and Lea Hogg
Traditional Maltese Kwarezimal Recipe with Renato Briffa and Lea Hogg
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!
Subscribe with notification on ???? for more amazing videos.
Follow us on Facebook:
Follow us on Instagram:
Follow us on Twitter:
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
Lea Hogg's Vegan Raw Kwarezimal Balls and Kwarezimal Cupcakes
You Tube Channel Lea Hogg
Lea's Good Food Everyday
On TV from 1 July Lea's Good Food Everyday
in English every Friday
bil Malti kuljum
Convent's Recipes: Rugelach Cookies with Jam. Recipe for Lent
✅ Donate towards our social work:
✏ We invite you to enjoy the Great Lent period with the following rugelach cookies recipe with jam. They are so good and so easy to bake that you will love them all year round. Rugelach cookies are everyone's favourite treat! During the Great Lent period dairy products are excluded. Nun Tatiana shares with us this rugelach cookies recipe that can be used during the lenten season as they are made without milk, butter and eggs. These lent cookies are light and tender, they are enjoyed not only at our Convent but all over Belarus.
✍ To read the full text of the recipe, please, follow the link:
???? Send your prayer request to the sisters of St Elisabeth Convent here:
✍ Our website:
⚡ Follow us on social media:
Facebook:
Instagram:
Twitter:
LinkedIN: