Prinjolata
Prinjolata is dome-shaped sponge cake, made up with almonds, biscuits, citrus fruits topped with cream, pine nuts and decorated with melted chocolate and cherries on top.
View ArticleCarob Syrup
Traditional snacks characteristic of Easter are the sweet Karamelli tal-Harrub, sold on street stalls at every Maltese village during Easter time.
View ArticleHot cross buns
Hot cross buns are a popular Easter delicacy the world over – particularly in England.
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Traditional Maltese Figolli
Under normal circumstances, Easter would conjure images of large, coloured, bunny-shaped Easter eggs and other sweets. Malta presents its unique Easter delicacy: The Figolla. Probably influenced by...
View ArticleOaties
3/4 cup self-raising flour1/2 cup butter (softened)3/4 cup light brown sugar1 egg
View ArticleChocolate and apricot brownies by Marica Hewit
Preheat the oven to 180ºC/350ºF/Gas 4 and line a 12 x 8 inch baking tin with no-stick baking parchment.
View ArticleJam swiss roll by Karen Mifsud
Beat well the egg yolks with half of the sugar until white and fluffy.
View ArticleLemon Yoghurt cake by Linda Speight and Georgina Lawrence
First butter the inside of the borma forn…then line with baking parchment including the funnel in the middle…
View ArticleLemon poppy seed cake by Karen Mifsud
Beat together the butter and sugar add the eggs and mix well then mix the zest and essence at last with low speed beat add the dry ingridients and cream
View ArticleBoston cream pie by Karen Catherine Mifsud
For the sponge cake:135g plain flour,1 1/2tsp baking powder,120ml milk,60g butter,3 large eggs,150g sugar,some vanilla essence
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