Maltese Sweets

  • Almond Flan

     

     

    Almond Flan 

    Torta tal-Lewż

    Ingredients

    sweet shortcrust pastry.  See Marmurat Tart 

    100g ground almonds

    100g margarine

    100g eggs

    50g roasted almonds

    15g flour

    grated lemon rind

    apricot jam

    flaked almonds

    Method

    1. Prepare the pastry.
    2. Roast and roughly chop the almonds.
    3. On a lightly floured surface roll out the pastry thinly and line a 24cm diameter non-stick fluted flan tin with it.  If possible use a loose bottomed flan tin.  This will make it easier to remove the cooked tart.  If you will be using baking paper, it will be easier if before lining the tin you wet it slightly.
    4. Press it lightly and firmly all over the base and sides of the tin, easing any overlapping pastry back down the sides, as it is important not to stretch this bit too much.
    5. Trim the edges but leaving a small edge of pastry sticking over the edge of the flan dish to allow for shrinkage in the oven.  Prick the pastry a few times with a fork on the bottom and sides.
    6. Preheat the oven Gas Mark 4/1800C.
    7. In a large mixing bowl put the margarine and sugar and cream well.  You can use an electric beater.
    8. In another bowl mix together the flour, ground and roasted almonds, grated lemon rind.  Mix well.
    9. In another bowl beat the eggs
    10. Alternately add the egg and flour mixture to the margarine and sugar mixture.  Beat well after each addition.
    11. Spread some apricot jam on the base of the flan.  Fill with the almond mixture.  Smoothen the top and trim the edges of the pastry.
    12.  Sprinkle the blanched flaked almonds on top.
    13. Bake for around 60 minutes.  Leave to cool completely before serving.
  • Almond Macaroons

    Almond Macaroons

    Biskuttini tal-Lewż

    These small sweets made of pure ground almonds were one of the musts during christening parties.  Nowadays they are also served after a meal with coffee.  The ideal macaroon should be crisp on the outside and chewy on the inside and full of delicious almond flavour and a hint of lemon!

    Ingredients

    225g ground almonds

    200g caster sugar

    grated rind of 1 lemon

    vanilla essence

    flaked almonds or candied cherries cut in halves

    some rice paper 

    Method

    1. Line a baking tray with rice paper.
    2. Pre-heat the oven 1500C, Gas Mark 2.
    3. In a bowl, mix the ground almonds together with the sugar.
    4. Stir in the unbeaten egg whites, a few drops of almond and vanilla essence, and lemon rind.  Continue stirring until very thoroughly mixed.
    5. Place the mixture in a piping bag fitted with a plain nozzle and pipe out rounds of the mixture on the rice paper, allowing room between each one for the biscuits to expand during cooking.
    6. Then top each one either with a flaked almond or else half a candied cherry.
    7. Now bake the biscuits for about 25-30 minutes or until they are tinged a light golden brown.
    8. Leave them to cool then strip off the rice paper surrounding each biscuit, or else remove them from the paper.
    9. Store them in an airtight tin as soon as they have cooled if you like to eat them crisp or, if you prefer them a bit chewy, leave them overnight before storing in the tin.
  • Apple Tart

     

     Apple Tart 

    Torta tat-Tuffieħ 

    Ingredients

    sweet shortcrust pastry.  See Marmurat Tart 

    600g apples

    120g brown sugar

    grated lemon rind

    cinnamon

    cloves

    200g sultanas

    1 egg beaten

    Method

    1. Prepare the pastry.
    2. On a lightly floured surface roll out the pastry thinly and line a 24cm diameter non-stick baking dish with it.  If possible use a loose bottomed tin.  This will make it easier to remove the cooked tart.  If you will be using baking paper, it will be easier if before lining the tin you wet it slightly.
    3. Press it lightly and firmly all over the base and sides of the tin, easing any overlapping pastry back down the sides, as it is important not to stretch this bit too much.
    4. Trim the edges but leaving a small edge of pastry sticking over the edge of the flan dish to allow for shrinkage in the oven.  Prick the pastry a few times with a fork on the bottom and sides.
    5. Core, peel and slice the apples according to your taste.
    6. Put them in a mixing bowl.  Add sugar, cinnamon, cloves, lemon rind and sultanas. Mix well.
    7. Preheat the oven 1800C/Gas Mark 4.
    8. Fill the baking dish with the apple mixture.  Moisten the edges of the pastry with a little water.  You can completely cover the top with the remaining pastry or else cut the pastry in strips and form a grid with them.  Seal well and trim the edges of the tart.
    9. Make some slits in the top and brush with beaten egg and bake for around 50 minutes in the preheated oven, till the pastry becomes a golden colour.
  • Bread Pudding

    Bread Pudding

    Pudina tal-Ħobż   

      
    Ingredients
    500g stale bread
    600ml milk
    200g sugar
    100g margarine
    3 eggs
    grated rind of half a lemon
    grated rind of half an orange
    40g drinking chocolate powder
    40g cocoa powder
    100g sultanas
    100g currants
    mixed spice
    freshly grated nutmeg
    cinnamon
    vanilla essence
      
    Method
     1.    Put bread in a large mixing bowl.  Cover completely with water and soak for 15 minutes.  Put in colander.  Drain bread properly.  You have to use your hands to remove as much water as possible.
     2.    Preheat the oven 1800C, Gas Mark 4.
     3.    Grease and flour a large baking dish.
     4.    Cut margarine in small pieces and add to bread.   Mix well.
     5.    Add all the other ingredients.  Continue mixing till all ingredients blend completely
     6.    Pour mixture into the baking dish.
     7.    Level top with the back of a spoon.
     8.    Bake for 40-50 minutes.
     9.    This pudding can be served either warm or else cold.
  • Figolla

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  • Figolla

    Figolla

    The Figolla is a sweet made of shortcrust pastry with an almond filling.  It is given as a gift on Easter Sunday.  It is made in a variety of shapes and decorated either with royal icing or else with chocolate.

    How to make a Figolla

    Ingredients

    sweet shortcrust pastry

    For the Filling

    300g pure ground almonds

    220g sugar

    4 egg whites

    grated rind of 1 lemon

    vanilla essence

    Method

    1. Prepare the shortcrust pastry as for Marmurat Tart. 
    2. To make 4 figolli you have to use 1440g flour.  This means that you have to make the basic pastry recipe and multiply all the ingredients by 3.  It is very important to remember that you should not use self-raising flour and you are not to add baking powder.  When cooked the pastry should taste like biscuits.  If you use a raising agent the pastry rises.  It will be pleasant to look at but when you bite it, you will be left with an unpleasant sensation.  If you will be baking a large number of figolli, you can prepare the pastry even 3 days in advance.  Wrap it carefully in stretch and seal and put it in the fridge.  You have to take out the pastry from the fridge a few hours before you will be using it.
    3. Whilst the pastry is resting you can prepare the filling.
    4. In a large mixing bowl put the ground almonds, sugar, eggs, grated rind of 1 lemon, essence and egg whites. Mix well together till you have a fairly dry paste.
    5. Preheat the oven 1900C, Gas Mark 5.
    6. Put pastry on a lightly floured board.  Cut a piece the size of 1 figolla and roll it out.  You should not roll out the pastry too thinly; otherwise it will easily break.
    7. Choose the shape of the figolla and cut 2 pieces of the same shape.  Put 1 shape on a greased baking tin or else line it with baking paper.
    8. Brush the sides with water or with beaten egg.  Spread with the almond paste.  Leave a free space all round for sealing.  Very carefully put the other piece of pastry on top.  Seal all round by pressing with your fingers.
    9. Bake for 30 minutes or until the pastry is golden brown.
    10. Leave the figolla to cool in the baking tray.  When cool remove from tray and put on a wire tray till completely cold.
    11. If your oven is large enough, you can bake more than 1 figolla at a time.
    12. Decorate with royal icing, little silver balls and a small chocolate egg pressed in the centre.
  • Figolla Mingħajr Zokkor

    Ingredjenti

    200g lewż u żellewż

    350g dqiq self raising

    120g butir artab

    100g zokkor tajjeb għad-dijabetiċi

    bastun tal kanella

    imsiemer tal-qronfol

    qoxra maħkuka ta’ nofs larinġa u nofs lumija

    3 bajd

    essenza tal-vanilja

    Metodu

    1.  Ixgħel il-forn 2000C, gass numru 6.

    2.   Inkalja ftit il-lewż u l-ġellewż.   Trid tagħmel attenzjoni biex ma jsirx ħafna, għax inkella jagħmel togħma morra.  

    3.  Ħallih jiksaħ sewwa.   Farrku f’ biċċiet imdaqqsin.

    4.   Ġo skutella ħallat il-lewż, ġellewż flimkien mad-dqiq, il-kanella u l-imsiemer tal-qronfol.

    5.   Żid il-qxur tal-larinġ u lumi.   Ħawwad tajjeb.

    6.   Ġo skutella oħra qiegħed il-butir u z-zokkor.   Ħaddimhom tajjeb u meta t-taħlita tiġi qisha krema żid it-taħlita tad-dqiq.   Ħawwad tajjeb.

    7.  Żid il-bajd u għaġen sakemm tifforma għaġina.   Gerbebdin l-għaġina ġo stretch and seal u qiegħed fil-friġġ għal mhux anqas minn sagħtejn.   Ikun aħjar jekk tkun tista’ taħlliha fil-friġġ għal lejl sħih.

    Kif tagħmel din il-figolla

    1.     Ixgħel il-forn 1900C, gass numru 5.

    2.    Iksi pjanċa tal-forn bil-karta tal-forn u fuqha qiegħed forma żgħira tal-figolla. Din il forma ma jridtx ikolla qieh.

    3.     Imla nofs din il-forma bl-għaġina.

    4.     Idlek bl-ilma u żejjen b’xi lewż.

    5.     Sajjar fil-forn għal madwar 45 minuta.

  • Għadam

    The Maltese calendar year is packed with feasts both secular and religious and generally specific traditional foods are linked with them. One of these is All Souls’ Day, the Christian day of the dead which is celebrated on the 2nd of November.

    Confectioners’ shops are filled with sweets shaped like bones. They are made using the same recipe as for the Figolli, but the dough is shaped so as to resemble a bone. It is then covered with white icing and this makes it more similar to a bone. These sweets can be found throughout the whole month of November.

    Ingredients

    For the pastry

    480g plain flour
    100g sugar
    300g margarine
    grated rind of 1 lemon
    3 egg yolks (use the whites for the filling)

    For the filling

    300g pure ground almonds
    300g sugar
    grated rind of 1 lemon
    egg whites
    almond essence
    vanilla essence

    Method

    1. Prepare the pastry as for AS FOR SWEET PASTRY

    2. Whilst the pastry is resting prepare the filling.

    3. In a large mixing bowl put the ground almonds, sugar, eggs, grated rind of 1 lemon, essences and egg whites. Do not add too much almond essence, because it will give the filling a bitter taste. Mix well together till you have a fairly dry paste.

    4. Preheat the oven 1900C, Gas Mark 5.
    5. Put the pastry on a lightly floured table top and roll it out. Cut into oblongs.

    6. Put some almond paste in the centre of each oblong. Wrap the pastry around the filling and mould them into the traditional bone shape. Tuck it neatly around, trimming off extra bits.

    7. Put these ‘bones’ on a baking tray that has been lined with baking paper.

    8. Bake for about 30 minutes or until they are golden brown.

    9. Remove from tray and leave to cool.

    10. When completely cold cover with white royal icing.

  • Għadam

    Għadam

     The Maltese calendar year is packed with feasts both secular and religious and generally specific traditional foods are linked with them.  One of these is All Souls’ Day, the Christian day of the dead which is celebrated on the 2nd of November.

     Confectioners’ shops are filled with sweets shaped like bones.  They are made using the same recipe as for the Figolli, but the dough is shaped so as to resemble a bone.  It is then covered with white icing and this makes it more similar to a bone.  These sweets can be found throughout the whole month of November.

     Ingredients

    For the pastry

     480g plain flour

    100g sugar

    300g margarine

    grated rind of 1 lemon

    3 egg yolks (use the whites for the filling)

    For the filling

     300g pure ground almonds

    300g sugar

    grated rind of 1 lemon

    egg whites

    vanilla essence

    Method

    1.When making shortcrust pastry it is important that you remember these tips:

     2.All ingredients and utensils should be as cool as possible.  This keeps the margarine hard.  If it becomes at all warm it will start to make the fingers oily and then it becomes difficult to wrap it into the flour.  When that happens the mixture becomes very heavy instead of lightly and airy.

     3.If you will be using egg yolks to bind the pastry there will be no need for you to add water. If you use too much liquid the pastry becomes tough.

     4.Sieve the flour into a large bowl, holding the sieve as high as possible, so that the flour gets a really good airing.

     5.Add the margarine, cut into smallish lumps, then begin to rub it into the flour using your fingertips only and being as light as possible.  As you gently rub the fat into the flour, lift it up high and let it fall back into the bowl, which again means that all the time air is being incorporated, but do this just long enough to make the mixture crumbly with a few odd lumps here and there.

     6.In a separate bowl mix together the sugar, egg yolk, vanilla essence and lemon rind.  Mix well.

     7.Add this mixture to the flour mixture.  Work into a dough.  The pastry should leave the bowl fairly clean.  Do not overwork the pastry because the end result will be a tough pastry.  The pastry must be of a rollable consistency.

     8.Place the pastry in a polythene bag and leave it in the refrigerator for 30 minutes to rest.  You can prepare it overnight and leave it in the fridge.

     10..Whilst the pastry is resting roast the almonds.  Put them in a heavy bottomed, ungreased frying pan.  Stir often over medium heat until golden brown.

     11.Whilst the pastry is resting prepare the filling.

     12.In a large mixing bowl put the ground almonds, sugar, eggs, grated rind of 1 lemon, essence and egg whites. Mix well together till you have a fairly dry paste.

     13.Preheat the oven 1900C, Gas Mark 5.

    14.Put the pastry on a lightly floured table top and roll it out.  Cut into oblongs.

     15.Put some almond paste in the centre of each oblong.  Wrap the pastry around the filling and mould them into the traditional bone shape.  Tuck it neatly around, trimming off extra bits.

     16.Put these ‘bones’ on a baking tray that has been lined with baking paper.

     17.Bake for about 30 minutes or until they are golden brown.

     18.Remove from tray and leave to cool.

     19.When completely cold cover with white royal icing.

  • Imbuljuta tal-Qastan

    Imbuljuta tal-Qastan

    Imbuljuta is the traditional Maltese drink served after Midnight Mass on Christmas and New Year’s Eve.  It is the perfect recipe for those special nights where you want something hot, spicy and deliciously seasonal.  This drink has that wonderful Christmassy smell to it, with the cloves, cinnamon and chocolate and orange and tangerine rinds as ingredients.  Generally it is served in mugs or small bowls and always piping hot.

    Ingredients

    400g dried chestnuts

    175g sugar

    50g drinking chocolate

    50g dark chocolate chopped in large pieces

    grated rind of 1 orange

    1 tangerine peel finely chopped

    mixed spice

    ground cloves

    Method

    1. Wash chestnuts a couple of times always changing the water after every wash.  Place the chestnuts in a large bowl, cover with water again and allow them to soak overnight.
    2. The next day first take off any remaining peel then put all the chestnuts and the water into a large saucepan.  Add all the other ingredients. 
    3. Put on a moderate heat till it starts boiling.
    4. Reduce the heat and simmer for about 50 minutes or until the chestnuts are tender.  If necessary add some boiling water.
  • Imqaret

    Imqaret

     Imqaret is the plural of Maqrut.  These are delicious, mouthwatering diamond shaped pastries stuffed with dates and deep fried!   Obviously they are not for the figure conscious.  If you want to reduce the amount of calories you can always bake them instead; but the taste is not the same as those deep fried.  The word maqrut derives from an Arabic word meaning a diamond shape.

    Mqaret are best eaten hot, although the baked ones are just as good at room temperature.

     Ingredients

    For the pastry

     650g plain flour

    175g margarine

    85g sugar

    1 egg

    1 teaspoon baking powder

    For the filling

    360g dates  pitted and chopped

    grated rind of 1 orange

    aniseed liqueur

    orange-blossom water

    Method 

    1. Sift the flour together with the baking powder.  Rub margarine into the flour till the mixture resembles breadcrumbs.  Add sugar.  Mix well.
    2. Bind it with beaten egg to make a dough.  Leave the pastry to rest for 30 minutes.
    3. Whilst the pastry is resting prepare the filling.
    4. Place all the ingredients of the filling into a saucepan and cook over low heat, stirring occasionally.  Allow to simmer until the whole mixture becomes creamy.
    5. Remove from heat and put mixture in a bowl and leave to cool.
    6. Put the pastry on a lightly floured surface.  Roll it out into a 10cm wide strip.
    7. Moisten the edges of the pastry and put the date mixture down the middle of the long strip of pastry, fold over to enclose the date filling. Press the edges together tightly.
    8. With a sharp knife, cut diagonally across the pastry into 5 cm long diamond-shaped imqaret.
    9. Deep fry them in boiling oil until golden brown.  Drain thoroughly from the oil and serve hot.  Pay special attention when frying them, because boiling oil can be very dangerous.
    10. Forget all about calories and cholesterol when eating them!!!!!!!
  • Jam Tart

    Jam Tart 

    Torta tal-Jam

     Ingredients

     sweet shortcrust pastry.  See Marmurat Tart 

    apricot or strawberry jam

    1 egg beaten

    Method

    1. Prepare the pastry.
    2. On a lightly floured surface roll out the pastry thinly and line a 24cm diameter non-stick baking dish with it.  If possible use a loose bottomed tin.  This will make it easier to remove the cooked tart.  If you will be using baking paper, it will be easier if before lining the tin you wet it slightly.
    3. Press it lightly and firmly all over the base and sides of the tin, easing any overlapping pastry back down the sides, as it is important not to stretch this bit too much.
    4. Trim the edges but leaving a small edge of pastry sticking over the edge of the flan dish to allow for shrinkage in the oven.
    5. Prick the pastry a few times with a fork on the bottom and sides.
    6. Preheat the oven Gas Mark 4/1800C.
    7. Spread some jam on the bottom.  Do not put too much jam, because during baking it will start bubbling and it might overflow and burn.
    8. Moisten the edges of the pastry with a little water.  Cut the remaining pastry in strips and form a grid with them.  Trim the edges of the tart.
    9. Brush the pastry strips with beaten egg and bake for around 40 minutes in the preheated oven, till the pastry becomes a golden colour.
    10.        IMPORTANT:  Leave to cool before eating – the jam gets VERY hot.
  • Kannoli tal-Irkotta

    Kannoli tal-Irkotta

    For these kannoli you need metal tubes.  These can be bought from those shops that sell cooking aids.

     Ingredients

     For the pastry

     175g plain flour

    25g margarine

    red wine

    water

    For the filling

     400g ricotta

    75g chocolate chips

    75g icing sugar

    100g candied cherries

    100g roasted almonds

    oil for frying

     Method

    1. In a large mixing bowl sift the flour and rub the margarine till the mixture resembles breadcrumbs.
    2. Add red wine and enough water to make a dough.  Knead till the dough is smooth.  Cover with stretch and seal and leave to rest.
    3. While the pastry is resting prepare the filling.
    4. Put the ricotta in a bowl and mash well.  Add the chocolate chips, cherries and chopped roasted almonds.  Mix well.  Add sugar and continue mixing.
    5. Roll the pastry out thinly.  Cut into rounds with a cutter and wrap each round over a tube.
    6. In a large saucepan heat some oil.
    7. Deep fry them in boiling oil until golden brown.  Drain thoroughly from the oil and serve hot.  Pay special attention when frying them, because boiling oil can be very dangerous.
    8. Put the cooked kannoli on kitchen paper so that all the oil will be absorbed.
    9. When cool fill them with the ricotta mixture.  The kannoli should always be filled at the last possible moment.
    10. If you will be serving these kannoli for a special occasion; you can decorate each end with half of a candied cherry and dust them with icing sugar.
  • Kwareżimal

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  • Kwareżimal

    Kwareżimal

    Ingredients

     250g almonds

    250g sugar

    240g plain flour

    2 egg whites

    orange-flower water

    water

    grated rind of 1 orange

    ground cloves

    Maltese honey

    Method

    1. Lightly toast or roast the almonds.
    2. Leave to cool completely and grind coarsely.  Leave some for sprinkling on top of the kwareżimal.
    3. In a large mixing bowl sift the flour.  Add the almonds, sugar, grated orange rind, orange flower water, ground cloves and egg whites.
    4. Knead lightly until well mixed.  If you see that the dough is very stiff add some water.  You have to be very careful when adding water, because the dough should not be soft.  Otherwise it will flatten during baking.
    5. Preheat the oven 1900C, Gas Mark 5.
    6. Lightly wet your hands and start forming the dough into ovals.  Each piece should be approximately 16cm long, 5 cm wide and about 2cm thick..
    7. Either lightly grease a baking tray or else line it with baking paper.
    8. Place on the baking tray.
    9. Before baking take a sharp pointed knife and make a criss-cross pattern on the kwareżimal.
    10. Bake at 1900C, Gas 5 for about 20-25 minutes.
    11. They should still be soft once you remove them from the oven, but don’t worry, they will harden up on cooling.  Do not make the mistake of leaving them in the oven till they harden.  If you do so; you can be certain that by the time they will have cooled they will be as hard as marble and no one will eat them!
    12.  While still hot, spread with Malta honey and press on chopped roasted almonds.
  • Lemon Granita

    Lemon Granita

    Granita tal-Lumi

    Granita is a semi-frozen dessert made from sugar, water and various flavourings. It originated in Sicily, where it is still very popular. Some time ago, I was in Sicily attending a congress organised by the Federation of Italian Cooks; and I was told that according to tradition the first granita was made with ice brought from Mount Etna.

    Ingredients

    600ml water
    800g sugar
    5 lemons
    1 glass of white wine
    3 egg whites

    Method

    1. In a large pan, put the water sugar and wine.

    2. Put on moderate heat and cook. Boil till the mixture becomes a thick but clear syrup.

    3. Remove from heat and leave to cool for 15 minutes. Strain into a bowl.

    4. Squeeze the lemons, taking care to discard the pips.

    5. Add the lemon juice to the syrup. Mix and let the mixture cool completely.

    6. When it has COMPLETELY COOLED add the egg whites. The egg whites should not be beaten. Mix well.

    7. Pour mixture into a freezing dish, cover and freeze.

  • Maltese Trifle

    Maltese Trifle  

    Trajfil Malti

    Ricotta is a favourite ingredient with the Maltese.  It is used both for savoury and sweet dishes.

    Ingredients

    cooked sponge cake

    300g ricotta

    300ml fresh cream

    100g sugar

    liqueur of your choice

    candied cherries

    walnuts or roasted almonds

    1 packet of strawberry jelly

    Custard

    600ml milk

    120g sugar

    40g custard powder

    Method

    1. Begin by preparing the custard.  Put ¾ of the milk and sugar in a casserole.  Put it on a moderate heat till it starts to boil.
    2. Dilute custard in the remaining milk and add to the boiled milk.  Cook for few minutes stirring all the time.  Remove from heat and leave it to cool.
    3. Slice the sponge thickly and cover the bottom of a large serving dish with them.
    4. Make the strawberry jelly, following the instructions on the packet but using only two thirds of the amount of water indicated.
    5. Pour the jelly mixture over the sponges and let them soak.
    6. You can either add the custard immediately or else leave till the sponges are well soaked with the jelly.  Put the trifle aside till the custard settles.
    7. In a mixing bowl cream together the fresh cream and the ricotta.  Add the sugar and liqueur. Mix well.
    8. Spread the ricotta mixture over the custard.
    9. Decorate with cherries, walnuts or roasted almonds.
  • Marmurat Tart

    Marmurat Tart  

    Torta tal-lewż u ċ-Ċikkulata

    Ingredients

    For the sweet shortcrust pastry

    480g plain flour

    300g margarine

    120g sugar

    egg yolks

    grated rind of 1 lemon

    vanilla essence

    Filling

    150g ground almonds

    100g blanched almonds

    150g cake crumbs or digestive biscuits

    80g chocolate chips

    120g candied peel

    2 tablespoons jam

    2 eggs

    100g sugar

    25g cocoa powder

    vanilla essence

    For decoration

    melted chocolate

    royal icing

    almond or sugar paste

    candied cherries

    Method

    1. When making shortcrust pastry it is important that you remember these tips:

     

    1. All ingredients and utensils should be as cool as possible.  This keeps the margarine hard.  If it becomes at all warm it will start to make the fingers oily and then it becomes difficult to wrap it into the flour.  When that happens the mixture becomes very heavy instead of lightly and airy.

     

    1. If you will be using egg yolks to bind the pastry there will be no need for you to add water. If you use too much liquid the pastry becomes tough.

     

    1. Sieve the flour into a large bowl, holding the sieve as high as possible, so that the flour gets a really good airing.

     

    1. Add the margarine, cut into smallish lumps, then begin to rub it into the flour using your fingertips only and being as light as possible.  As you gently rub the fat into the flour, lift it up high and let it fall back into the bowl, which again means that all the time air is being incorporated, but do this just long enough to make the mixture crumbly with a few odd lumps here and there.

     

    1. In a separate bowl mix together the sugar, egg yolk, vanilla essence and lemon rind.  Mix well.

     

    1. Add this mixture to the flour mixture.  Work into a dough.  The pastry should leave the bowl fairly clean.  Do not overwork the pastry because the end result will be a tough pastry.  The pastry must be of a rollable consistency.

     

    1. Place the pastry in a polythene bag and leave it in the refrigerator for 30 minutes to rest.  You can prepare it overnight and leave it in the fridge.

     

    1. Whilst the pastry is resting roast the almonds.  Put them in a heavy bottomed, ungreased frying pan.  Stir often over medium heat until golden brown.

     

    10. You can also roast them in the oven.  Preheat oven to 1800C/Gas Mark 4.  Spread the almonds in one layer on an ungreased shallow baking dish.  Bake for 10 to 15 minutes, stirring occasionally, until golden.

    11. Leave the almonds to cool completely before chopping them in medium sized pieces.

    12. Preheat the oven 1900C, Gas Mark 5.

    13. Put all the dry filling ingredients into a bowl and stir them together.

    14. On a lightly floured surface roll out the pastry thinly and line a 24cm diameter non-stick baking dish with it.  If possible use a loose bottomed tin.  This will make it easier to remove the cooked tart.

    15. Press it lightly and firmly all over the base and sides of the tin, easing any overlapping pastry back down the sides, as it is important not to stretch this bit too much.

    16. Trim the edges but leaving a small edge of pastry sticking over the edge of the flan dish to allow for shrinkage in the oven.

    17. Prick the base all over with a fork and spread some jam over the pastry.

    18. Spoon the filling into the pastry case and it flat with a palette knife or the back of a spoon.

    19. Bake in the preheated oven for about 45 minutes.

    20. When cooked leave to cool completely before removing from tin.

    21. Decorate with melted chocolate, almond or sugar paste, royal icing and candied cherries.

  • Orange Cake

    Orange Cake

     

    Sunny Malta is famous for its oranges especially the blood red oranges.  The Maltese village of Lija is famous for its oranges, because practically every household has its own orange grove.  A yearly Orange Festival is organised by the Lija Local Council, where one can find all types of products made with oranges.

    Ingredients

    120g margarine

    60g butter

    180g sugar

    225 g eggs

    250g flour.  The flour should be type ‘00’.

    ½ teaspoon baking powder

    juice of half an orange

    grated zest of an orange

    ½ teaspoon glycerine

    1 tablespoon oil

    vanilla essence

    margarine and flour for greasing the cake tine

    Method

    1. Preheat the oven to 1800C/Gas Mark 4.  You will need a 28cm cake tin well greased with margarine and dusted with flour.

     

    1. Sieve flour and baking powder and put in a bowl.

     

    1. Cream the butter and sugar well, until light and fluffy.  You can either use a food processor or else an electric hand whisk.

     

    1. Add the eggs one by one, beating well after each addition, and the zest, orange juice, vanilla essence, oil and glycerine.  Leave some zest for decorating.

     

    1. Fold in the sieved flour.  Slowly add the orange juice, until it is incorporated.

     

    1. When all the flour has been added the mixture should just have a dropping consistency.  If necessary add some more orange juice.

     

    1. Pour the batter into the prepared cake tin, and bake for 1 hour and 15 minutes – or until an inserted skewer comes out clean.

     

    1. Leave the cake in the tin on a wire rack to cool, before removing from tin.

     

    1. Decorate with the remaining orange zest.
  • Pastry Rings

    Pastry Rings  

    Qaghaq Helwin

    These rings are a local delicacy and same as Biskuttelli you might find a small bakery where they still make them.  Otherwise you have to buy them from supermarkets and small grocery shops.  They can be eaten either straight from the packet or else dipped in hot milk, tea or coffee.

    NOTE:  Baking ammonia should not be confused with the ordinary household ammonia, which is poisonous.  It is a type of baking powder and it yields a very light, airy and crisp product.  That is why it is used only in biscuits, pastry rings and cookies.  Compared to other leavening agents, the crispness will last longer when using baking ammonia.  It can be bought from shops specializing in cooking aids.  It has to be stored in a airtight container. 

    Ingredients

    300g plain flour

    1 teaspoon baking powder

    12g baking ammonia

    150g sugar

    100g margarine

    juice of half of an orange and half of a lemon

    grated rind of half of an orange and half of a lemon

    2 small eggs

    sesame seeds

    vanilla essence

    Method

    1. Sieve the flour and baking ammonia into a large bowl, holding the sieve as high as possible, so that the flour gets a really good airing.
    2. Add the margarine, cut into smallish lumps, then begin to rub it into the flour using your fingertips only and being as light as possible.  As you gently rub the fat into the flour, lift it up high and let it fall back into the bowl, which again means that all the time air is being incorporated, but do this just long enough to make the mixture crumbly with a few odd lumps here and there.
    3. Add the orange and lemon zests and the juice.  Mix well.
    4. Add the eggs, vanilla essence and work into a smooth and elastic dough.  Put it in a plastic bag or wrap in cling film and leave to rest for at least half an hour.  You can prepare the dough the day before and leave it in the fridge overnight.
    5. Put the dough on a lightly floured surface and lightly knead.  Divide it in small pieces around 60g each.
    6. Preheat the oven to Gas mark 5 or 190oC.
    7. Work the dough into a small ball, and then roll between your hands to form a long shape.  You can then give it round-ended finger shaped ends, or else twist the pastry into circles and press the ends together.  You can also shape it into a figure of eight.
    8. You can either leave them plain or else sprinkled with sesame seeds.  Put some sesame seeds on a flat plate and press the pastry shapes into the seeds.
    9. Arrange the pastry shapes on a well-greased baking-tray, or else lined with baking paper, and bake for about 20-25 minutes or until they are golden.
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