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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
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Traditional Maltese Figolli
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Kwareżimal | A Traditional Maltese Lenten Biscuit (Kwarezimal)
Kwarezimal is a traditional Maltese sweet biscuit associated with Lent. The purpose of Kwareżimal is to avoid rich foods such as dairy and eggs during Lent, and hence the most traditional and authentic recipe shall not use any dairy and eggs. This is a super easy recipe, definitely worth a try!
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Recipe (makes 4):
- 9 oz (250 g) Blanched, Roasted Almonds
- 3 1/2 oz (100 g) Caster sugar
- 3 1/2 oz (100 g) Soft, dark brown sugar
- 7 oz (200 g) Plain flour
- 2 2/3 oz (75 g) Honey
- 2 tbsp. Water
- 2 tbsp. Orange blossom water
- Zest of a medium-sized lemon
- Zest of a medium-sized orange
- Zest of a large-sized tangerine
- 1 tsp. Ground cloves
- 0.5 tsp. Ground cinnamon
For baking:
- Rice paper x4
For the topping:
- Honey
- Chopped Almonds
Għadam tal-Mejtin (Bones of the Dead) | Traditional Maltese Sweets
'Għadam tal-Mejtin' which translates to English as 'Bone of the Dead', are traditional Maltese sweets associated with the Christian Feast of All Souls (a.k.a. All Souls' Day) which is held yearly on 2 November. The 'Għadam' sweets or as sometimes called 'Għadam ta' Novembru' or 'Għadam tal-lewż', are very similar to the traditional Maltese Figolli but shaped in resemblance to a bone, hence the name. If you have never tried 'L-għadam tal-Mejtin', you should try this easy recipe at home today. The taste is divine, so it is surely worth a try!
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Ghadam tal-Mejtin Recipe (Makes 4):-
Sweet Shortcrust Pastry:
- 8 oz (230 g) Plain Flour
- 4 oz (115 g) Unsalted Butter
- 3 oz (85 g) Powdered Sugar
- Lemon Zest (1/2 of a medium lemon)
- 1/2 tsp. Vanilla Essence
- 2 1/2 tbsp. Evaporated Milk (Or substitute with 2 Egg Yolks)
Almond Filling:
- 5 oz (140 g) Pure ground almonds
- 5 oz (140 g) Granulated Sugar
- 1 Egg White
- Lemon Zest (1/2 of a medium lemon)
- 1/2 tsp. Almond Essence
- 1 tsp. Vanilla Essence
Icing:
- 10 oz (285 g) Powdered Sugar
- 2 1/2 tbsp. Water
- Chopped Almond as a topping
Lemon Icing:
- 10 oz (285 g) Powdered Sugar
- Lemon Zest (1/4 of a medium lemon)
- 1 tbsp. Lemon Juice
- 1 1/2 tbsp. Water
- Lemon Zest as a topping
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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Ricetta ta Mini Kwarezimal
Ricetta ta Mini Kwarezimal
Convent's Recipes: Rugelach Cookies with Jam. Recipe for Lent
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✏ 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:
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