Maltese Prinjolata | How to make Maltese Prinjolata

By Naina Puthran  |  9th Sep 2015  |  
6 reviews Rate It!
  • Maltese Prinjolata, How to make Maltese Prinjolata
Maltese Prinjolataby Naina Puthran
  • Prep Time

    0

    mins
  • Cook Time

    2

    1 /2Hours
  • Serves

    8

    People

24

6





About Maltese Prinjolata

A gorgeous, decadent, delicious curiosity of a cake made in the lovely island country of Malta to celebrate Carnival season. Full of pine-nuts, which give this cake its name. Inspired by Sal Kitchen

Maltese Prinjolata is a delicious dish which is enjoyed by the people of every age group. The recipe by Naina Puthran teaches how to make Maltese Prinjolata step by step in detail. This makes it easy to cook Maltese Prinjolata in your kitchen at home. This recipe can be served to 8 people. You can find this dish at most restaurants and you can also prepare Maltese Prinjolata at home. This amazing and mouthwatering Maltese Prinjolata takes few minutes for the preparation and 150 minutes for cooking. The aroma of this Maltese Prinjolata is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Maltese Prinjolata is a good option for you. The flavour of Maltese Prinjolata is palatable and you will enjoy each and every bite of this. Try this Maltese Prinjolata and impress your family and friends.

Maltese Prinjolata

Ingredients to make Maltese Prinjolata

  • 20 grams unsalted Butter
  • 3 large Eggs
  • 95 grams Caster Sugar
  • 95 grams All-purpose Flour
  • Seeds from 1 Vanilla pod (or 2 teaspoons of Vanilla extract)
  • A pinch of salt
  • 2 Egg Whites
  • 150 grams Butter softened
  • 300 grams powdered Sugar
  • Seeds from half a Vanilla pod (or a teaspoon of Vanilla ext)
  • A pinch of Salt
  • 50 grams Pine nuts roughly chopped
  • 2 tablespoons Whisky (optional)
  • 250 ml heavy Whipping Cream
  • 40 grams Icing Sugar
  • Seeds from half a Vanilla pod (or a teaspoon of Vanilla ext)
  • 50 grams Pine nuts toasted
  • Approx. 20 Glacé Cherries cut into halves
  • 50 grams Dark Chocolate

How to make Maltese Prinjolata

  1. For the Genoise Sponge: Preheat oven to 180 C. Butter a 12-by-18-inch pan, lined with parchment paper. Butter and flour the paper and set aside.
  2. Set the metal bowl of an electric mixer. Combine sugar and eggs in the bowl, and whisk until mixture is warm to the touch, about 2 minutes.
  3. Transfer the bowl to the electric mixer fitted with the whisk attachment, and beat on high speed until mixture is very thick and pale, 6 to 8 minutes. With a rubber spatula, gently transfer mixture to a large clean mixing bowl.
  4. Sift in the flour in three additions, folding gently after each. In a small bowl, combine butter and vanilla, then add in a steady stream as you fold in the third addition of flour.
  5. Fold gently, and pour out onto prepared pan. Smooth top with offset spatula. Bake until cake is springy to the touch and golden brown, 15 to 18 minutes. Remove from oven, and let cool on a wire rack.
  6. For the Buttercream filling: Combine egg whites, sugar and salt in the heat-proof bowl of a standing mixer set over a pan of simmering water.
  7. Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips).
  8. Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk until stiff (but not dry) peaks form.
  9. Continue mixing until the mixture is fluffy and glossy, and completely cool (test by touching the bottom of the bowl), about 10 minutes.
  10. With mixer on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition. Once all butter has been added, whisk in vanilla.
  11. Switch to the paddle attachment, and continue beating on low speed until all air bubbles are eliminated, about 2 minutes.
  12. Scrape down sides of bowl with a flexible spatula, and continue beating until the frosting is completely smooth. Add the chopped pine nuts and mix gently.
  13. Assembling the cake: From the sponge, cut out 4 discs of gradually increasing sizes that fit the widening diameter of your dome-shaped mold.
  14. Moisten the mould and cover with a layer of cling wrap. Place the smallest cake disc at the bottom of the mould. Top with a teaspoon of whisky, if using. Top with a thick layer of the buttercream filling.
  15. If there is any space left at the edges of the mould, stuff it with small bits of the sponge. Continue alternating layers of sponge and filling until all the discs are used up and the dome is full.
  16. Cover with cling wrap and chill in the refrigerator overnight or for at least 4 hours.
  17. Topping and Decorating: Whip the cream and icing sugar to stiff peaks. Whisk in the vanilla and mix gently.
  18. Un-mould the cake and remove the cling wrap. Place the cake on a serving plate.
  19. Coat the cake with a thick layer of whipped cream. Decorate with glacé cherries and toasted pine nuts.
  20. Melt the chocolate and let cool slightly. Drizzle over the cake. Refrigerate the cake and serve cold.

My Tip:

There are a lot of steps to this cake, but they are all quite easy, just takes a bit of planning and the end result is spectacular!

Reviews for Maltese Prinjolata (6)

Ashmita lal2 years ago

wow! this looks amazing! i will try to prepare this, can we use walnuts or almonds instead of pine nuts?
Reply

Sujata Limbu2 years ago

such a visual delight! would love to to try some!
Reply

Mani Mukhija2 years ago

Super delicious recipe and gorgeous presentation Naina
Reply

Bindiya Sharma2 years ago

simply awesome..Naina!!!
Reply

Shobna Kuppuswamy2 years ago

Very tempting!!
Reply

Deviyani Srivastava2 years ago

This looks absolutely tempting! Such lovely decorations!
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