Carnival time means Prinjolata time! |
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The Prinjolata is a traditional Carnival time sweet. The name
You will know it’s Carnival time in Malta from the hundreds of prinjolati that you will see in sweets shops, supermarkets and confectionaries! The prinjolata is a delicious carnival cake that is instantly recognizable from it’s unusual shape. When ready, the prinjolata resembles a snow capped mountain :)
You will probably find thousands of other pine nut recipes but this easy cake recipe from the Maltese islands is sure to make your mouth water in no time!
Try this easy dessert recipe from Malta and let us know what you think, even if it’s not Carnival time! We won’t tell … promise :)
Warning: This Maltese recipe is highly addictive but also very fattening!
Easy Desser Recipe: Prinjolata
Ingredients
150 grms (or 5.29 oz) butter
320 grms (or 11.28 oz) caster sugar
12 slices plain Madeira cake (cut into 3 cms thick slices)
1 egg white
A couple of drops of vanilla essence
50 grms (or 1.76 oz) roasted and ground pine-nuts
(To decorate)
Frosting / Icing
50 grms (or 1.76 oz) whole pine-nuts
50 grms (or 1.76 oz) halved candied cherries
50 grms (or 1.76 oz) grated dark chocolate
Method
Blend the butter and 200 grms (or 7.05 oz) of the sugar with an electric blender. Blend until the mixture becomes a smooth cream. Beat the egg white in a bowl (the bowl should be placed in a hot water bath). Continue beating the egg while adding the rest of the sugar i.e. the remaining 120 grms (or 4.23 oz) sugar. Also add half a tumbler of water and the vanilla essence. Mix and stir well. Remove from the fire and allow to cool. Add the creamed butter mixture and the crushed pine-nuts. Mix well.Grease a pudding basin, and start layering alternatively to the top - with Madeira cake slices and the creamy prinjolata mixture. So essentially you will have one layer of cake and one layer of creamy mixture. Continue doing this layering until you finish both cake slices and mixture.
Let the prinjolata stay overnight in the fridge.
Time to decorate!
Turn the prinjolata very carefully out of its container and place on a cake plate. To decorate: cover the prinjolata with the frosting and stick the whole pine-nuts, chocolate flakes and cherries. (You can also pipe some melted chocolate on the surface for added effect).
Put the prinjolata in the fridge and let it cool down for some 5 hours before you serve it.
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