Anna Sultana’s Milkless, Eggless, Butterless Cakes (Chocolate or Raisin) and Two-Egg Sponge Cake

Well, we’ve just gotten through about a month of living in quarantine.

To be honest, for many seniors in Manitoba staying home during early Spring is  just a regular part of our usual way of living.

During this time we have icy sidewalks, what with our usual freeze and thaw weather pattern.

But the shortages at the grocery store is becoming a bit unnerving.

Sometimes it calls for a bit of ingenuity in the kitchen before we can make dinner, or desserts.

Flour is a staple, but it can cause a problem if you run out.

Check the back of your cabinets.

If you have cake & pastry flour and the recipe calls for all-purpose flour, just add two tablespoons to each cup of cake and pastry flour.

If you have all-purpose flour and the recipe calls for cake & pastry flour, just remove two tablespoons from each cup of all-purpose flour.

I’m hoping that you've also got a bag of raisins just sitting on the shelves.

Depression Cake, also called Boiled Raisin Cake or War Cake, is a recipe that doesn’t call for milk, eggs or butter.

Neither does Ma’s Easy Raisin/Sultana Cake.

Got raisins? Got cake.

Hints:

About the Chocolate Cake, when we're over the virus crisis:

Instead of the water you can use 1 Cup lukewarm sour milk or buttermilk.

Instead of the oil, you can use 1/2 Cup margarine, melted.

If you’ve got a tin of frosting, or feel like making some, it would be appreciated.

Chocolate Mocha Frosting

Dissolve

1 Tablespoon instant coffee

in

1/2 Cup hot water

Set aside.

In a medium mixer bowl cream

3/4 Cup Crisco

1 Tablespoon vanilla

1/2 teaspoon salt

1/2 Cup unsweetened cocoa

Making 3 dry and 2 liquid additions, add

4 1/2 Cups sifted icing sugar

Alternately with the prepared coffee.

Beat well until smooth.

You could split the cake to make it more like a layer cake.

                        Chocolate Cake

Grease an 8 inch square pan

Preheat oven to 350º F

Sift into a medium bowl

1 1/2 Cup flour

1 Cup sugar

3 Tablespoons cocoa

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

Add

3 ounces oil 

1 teaspoon vanilla

1 teaspoon cider vinegar

1 Cup water

Mix well.

Pour the batter into the prepared pan.

Bake 40 minutes.

Insert a toothpick to test the cake to be sure it's done.

Place the cake in the pan on a rack.

Allow it to cool for 10 minutes before turning it out onto a platter.

                        Two-Egg Sponge Cake

Grease and flour an 8 inch square pan

Preheat oven to 325º F

Note: This cake batter is thin.

Place in medium bowl

1 Cup flour

1 teaspoon baking powder

1/4 teaspoon salt

Blend together and set aside.

Heat but do not boil

1/2 Cup milk

In a mixing bowl beat thoroughly at medium speed

2 large eggs

Slowly add

3/4 cup sugar

Continue beating for another five minutes.

Gradually add

3 Tablespoons oil

1 teaspoon vanilla

1 Tablespoon lemon juice

Make 3 dry (the flour) and 2 liquid (the milk) additions to the egg mixture.

Mix lightly, only enough to blend well.

Pour the batter into the prepared pan.

Bake 30 minutes.

Insert a toothpick to test the cake to be sure it's done.

Place the cake in the pan on a rack.

Allow it to cool for 10 minutes before turning it out onto a platter.

Anna Sultana's Spongecake with Lemon Cream Filling, Maltese Style

Well, the sky was overcast on February 2.

Various rodents throughout North America didn’t see their shadows.

So, with any luck, it will be Spring in six weeks.

I sure hope they were right.

I don’t know what it is about cloudy skies.

I crave lemons... in my drinks, in my meals and especially in my desserts.

Maybe I just need something round and yellow.

Whatever… I need to make lemon desserts.

About five years ago I posted two custard recipes:

Anna Sultana's Cannoli - Spongecake with Custard Filling, Maltese Style

Carmela Soprano's Zuppa Ingles, Neopolitan Trifle

Needless to say, Ma’s recipe is easier.

This recipe of Ma’s is even easier.

And it has lemon pie filling in it.

Need I say more?

Hints:

Sponge cakes are usually sold in pairs.

This recipe calls for four layers - that’s two packages.

This dessert also works with canned pie filling.

Or homemade, if you have the time.

This recipe makes a dessert large enough for a family get together.

If you’d like something smaller, just make it with:

one package of sponge cake (two layers)

one package of lemon pie filling & dessert mix

one half tub of whipped topping

Cover each layer with half of the lemon cream filling. 

                        Spongecake with Lemon Cream Filling

Prepare 

2 packages of lemon pie filling & dessert mix as per package instructions

Set aside to cool to room temperature.

Fold in

1  1-quart tub of whipped topping

Place in a deep bowl

1 8-inch sponge cake layer

Spread over it

a thin layer of apricot jam (optional)

Top with 

1/4 of the lemon pie / whipped topping mixture

* Place another 8-inch sponge cake layer on top of the lemon cream filling.

Cover with a layer of jam (optional) and 1/4 of the lemon cream filling.

Repeat from * two more times.

Cover and refrigerate.

Easy, no?

About the sky this week…

According to the Farmers Almanac:

February 4 is the midpoint of winter, the halfway point between the Winter Solstice and Spring Equinox.

On February 6 look to see a very thin waning crescent Moon forming a broad triangle with Venus and Mercury this morning, the Moon hovering about 4° above both planets. Mercury also reaches greatest elongation on this morning, 26° west of the Sun.

On February 8 there’s a New Moon at 9:39 a.m. It’s completely invisible.

Anna Sultana’s Baked Alaska for Valentine’s Day

Guess what!
Valentine’s Day is on the day after tomorrow.

I know… We all had such great plans.

Just like we planned to do stuff for Christmas.

Then life got in the way.

You’ve got it… the big plans can’t be done.

Don’t panic.

Handle it like a birthday.

The dessert will make the meal.

It just has to be pretty.

Candles would help.

Go for the sizzle, not the steak.

Steak, yeah, that could work for the main course.

On a budget?  Serve burgers with a gravy and call it Salisbury Steak.

Back to the dessert…

Got some leftover cake, ice cream and egg whites?

Great - you can serve Baked Alaska.

Hints:

You can do most of the work in advance.
You just have to do the browning a la blowtorch (or broiler) before serving.

Either a baked brownie or a spongecake would work best for this.

Also a pound cake, or a regular white or chocolate cake would do.

Even quicker - thick slices from the bottom of two cupcakes would work.

You could put the meringue in a piping bag with a plain tip to make a meringue "beehive" around each scoop of ice cream: start at the bottom of the cake and pipe a ring of meringue around the ice cream so that it completely covers the cake edge.
Continue to pipe meringue around the ice cream, making sure you completely cover the ice cream.

Finish with a small circle at the top.

Or you could scoop and plaster the meringue on the ice cream and cake.
Don't smooth it - the meringue tips will get a nice browned effect.

If you have a small blow torch, turn your torch to a medium low setting, and use it to brown the outside of the meringues instead of using the broiler.

You could add a squiggle of chocolate or raspberry sauce on each plate.

Or not.

                        Baked Alaska

Line a baking sheet with aluminum foil.

Using a 3 inch round glass, cut 2 circles out of the cake, and place them on the foil.

Leaving a small margin of cake all the way around, place a scoop of ice cream (any flavour) in the centre of each piece of cake.

Place the cake and ice cream in the freezer and freeze for at least 4 hours.

The meringue

Place in a medium mixer bowl

3 egg whites

Beat at medium speed until stiff peaks are formed.

Add gradually, beating constantly

1 cup confectioner’s sugar

With mixer on high speed, beat egg white / sugar mixture for 5 minutes, until the meringue forms very stiff peaks.

Remove the cake / ice cream bases from the freezer.

Cover one cake / ice cream with half of the meringue. 

Repeat with remaining meringue on the other cake / ice cream.

Return them to the freezer until ready to serve (see above in hints).

Just before serving

Turn your oven to broil.

Remove the pan holding the meringue-covered desserts from the freezer.

Place the baking sheet under the broiler.
Be sure to leave the door open and keep an eye on them.

You only need about 30 to 45 seconds for the meringues to turn brown.

Remove the pan from the oven.

Place one meringue in the centre of each plate, relax and serve.

Don't disagree when told how hard it must've been to make such a unique dessert.

Anna Sultana's Lamingtons / Strawberry Coconut Cake Squares

Here in Winnipeg Folklorama is gearing up.

It’s a great way to get to learn about other countries.

Imagine, enjoying a perfectly prepared exotic meal, then sleeping in your own bed.

No passports, no packing.

We’re still not as energetic as we were in 1975.

Since Malta is a favourite vacation spot of the British Commonwealth, Maltese people also manage to enjoy foods from other commonwealth countries.

Restaurant owners know tourists sometimes want something familiar.

Nothing personal, just the tummy wants what the tummy wants.

One popular Australian dessert is lamington.

It’s really easy to make and is perfect for summer.

Squares of sponge cake dipped in a syrup or sauce, then in coconut.

Easy enough for the kiddies to do.

Hints:

Fresh fruit, plentiful in summer, also goes well with sponge cake.

Pick up some, along with a carton of heavy cream (or your favourite whipped topping) and enjoy!

Back to the lamingtons…

If you’re preparing this in advance, wrap the pan in plastic wrap and freeze.

When frozen, remove the cake out of the pan and cut it into squares.

After that you can also return the squares to the freezer until ready to dip in the strawberry syrup and coconut.

Lamingtons are sometimes served with a layer of cream or strawberry jam inside.

Some people dip the cubes in a chocolate sauce before dipping into the coconut.

A raspberry version is also is a favourite.

If you or the kiddies would like to experiment, why not!

They freeze well and defrost quickly, too.

                        Strawberry Lamington

Spongecake

          

Grease 2  8 inch square pans

Preheat oven to 350º           

Bake 30 minutes  

Sift together

2 Cups flour

2 teaspoons baking powder

Place in a medium pot

1 Cup milk

2 Tablespoons margarine

Heat to boiling point.

Place in a large bowl

4 eggs

Beat until light and thick.

Beat in 

1/2 teaspoon salt

2 Cups sugar

2 teaspoons vanilla

Beat the heated milk/margarine mixture into the egg mixture.

Beat the flour mixture into egg mixture only enough to blend.

Pour into prepared pans.

Bake 30 minutes.

Invert and allow to cool at least 1 hour.

Remove cakes from pans and cut into 2 inch squares.

While the cake is cooling prepare

Strawberry Syrup

Dissolve

2 small packages of strawberry jello in 

3/4 Cup boiling water

Stir in 

1 Cup strawberry jam

Add

3/4 Cup cold water

Chill this to the point that it thickens slightly but is not beginning to set.

In a medium bowl place

4 Cups dried shredded coconut

Dip the cake cubes into the syrup one at a time. 

Let them soak for a few seconds.

Roll the soaked cake into the coconut.

Place squares on a baking sheet to dry.

Store in airtight plastic containers in the fridge.

You can also freeze the prepared squares.

Carmela Soprano's Cassata / Iced Sponge Cake with Ricotta Filling l Palm Sunday Customs

It's Palm Sunday!

And almost everybody has fresh palm leaves to prove it!

In Malta, on Ħadd il-Palm, both palm leaves and olive leaves are used.

Many parishes there have a shrine of 'Jesus prays in the Olive Garden' (Ġesù fl-Ort).

In memory of that, people take a small branch of olive to their homes.

In Italy palm leaves and small olive branches are also used.

These are placed above the door, where they stay until the next Palm Sunday.

Small olive branches are also used to decorate traditional Easter cakes.

In parts of the world where it's difficult to get palms, other traditions have arisen.

Palm Sunday is also called Yew or Willow Sunday, or just Branch Sunday.

Whatever branch or leaves you have, it's a day to celebrate.

It is time to make a nice dessert.

And who would know better dessert recipes than Bobby Bacala.

Bobby's chapter If I Couldn't Eat, I'd F**king Die in Artie Bucco's

The Sopranos Family Cookbook has terrific traditional recipes.

They're not something you can whip up in a few minutes.

His Cassata is fancy, yet light.

I mentioned Cassata in the post about Carmela Soprano's Ricotta Cheesecake.

Ricotta is a nice low-fat cheese.

The Cassata would be a perfect dessert for Easter.

Not everybody thinks fancy bread is a true dessert.

If you need a quick dessert today, Ma's Cannoli is similar but fast.

No, Ma's Cannoli is not as complicated as Carmela's Cannoli.

Really.  Take a look.

Hints:

The sponge cake layers can be prepared up to 2 days in advance.

Wrap in foil or plastic wrap.

The filling can be prepared up to 24 hours in advance.

Cover and refrigerate.

                        Cassata

For the Sponge Cake

Preheat oven to 375º

Grease 2 9-inch layer cake pans

Line the bottom of the pans.

Grease the paper.

Dust the pans with flour and tap out the excess.

In a large mixer bowl, beat at low speed

6 large eggs, at room temperature

Slowly add (gradually increasing the mixer speed to high)

2/3 Cup sugar

Add

1 1/2 teaspoons vanilla

Beat until the egg mixture is thick, light and fluffy, about 7 minutes.

While the eggs are being beaten, place in a sieve

1 Cup flour

Shake about 1/3 of the flour into the egg mixture.

Using a spatula, very gently fold the flour into the eggs.

Repeat, in 2 additions, adding the flour.

Fold the flour in only until there are no streaks.

Turn the batter into prepared pans and spread evenly.

Bake 20 to 25 minutes.

The tops should be light brown.

The center of the cakes, when pressed, should spring back.

Place the pans on a wire rack and cool for 10 minutes.

Invert the cakes onto the racks and remove cakes from the pans.

Carefully peel off the paper.

Let cakes cool completely upside down.

For the Decoration

Knead briefly to soften

4 ounces almond paste

Place it in a food processor or small bowl of a mixer.

Add

2 or 3 drops green food colouring

Process until the almond paste is evenly green.

Add more colouring if you want it darker.

Turn the almond paste out on a work surface.

Shape it into a log and wrap it in plastic or use it right away.

For the Filling

Line a large strainer with cheesecloth and place it over a bowl.

Scrape into the strainer

1 pound ricotta (either whole or part skim milk)

Cover with plastic wrap.

Place a plate on tope of the ricotta and a weight on top of that.

Let the ricotta drain overnight in the refrigerator.

In a large mixer bowl beat together

the drained ricotta

1/2 Cup confectioners' sugar

1 teaspoon vanilla

Beat until smooth and creamy.

Fold in

2 ounces semisweet or bittersweet chocolate, chopped

1/2 Cup chopped candied fruit, citron or orange peel

To assemble the cake:

Place one layer cake on a serving platter.

Spread the filling on top.

Place the second layer on top.

Cut the almond paste lengthwise into 4 slices.

Place one slice between 2 pieces of wax paper.

With a rolling pin, flatten it into a long ribbon, 2 inches wide and 1/8 inch thick.

Trim off any rough edges.

Repeat with the remaining almond paste.

Wrap the ribbons around the side of the cake, overlapping the ends.

Gather the scraps of almond paste into a ball.

Roll it flat.

Cut it with a pasta cutter into stars or hearts and use them for decorations.

For the Icing

In a medium bowl, whisk

2 large egg whites

1/4 teaspoon grated lemon zest

1 Tablespoon lemon juice

Add

2 Cups confectioners' sugar

Stir until smooth.

Spread the icing evenly over the top of the cake.

Decorate the cake with the almond paste shapes and

Candied or dried cherries, pineapple or oranges

Would I make Cassata again?

That depends...

Carmela Soprano's Cassata?  No.

Anna Sultana's Cannoli?  You have to ask?

One recipe down.  Thirty more to go.

Links for Easy Family Recipes

This is a busy time for everybody.

But, there are some things that, busy or not, you've just gotta do.

Like eat.

Okay.... these recipes are easy.

And, in many cases, cheap.

As Red Green said, "I'm pullin' for ya!"

The 1960s Co-Op Refrigerator Cheesecake

Anna Sultana's Orange Cranberry Scones

Anna Sultana's Cream Puffs

Anna Sultana's Seven Layer Dinner

Anna Sultana's Pizza Rustica

Anna Sultana's Qassata

Easy Raisin / Sultana Cake - Margaret Ullrich

Easy as Pie Crust - Margaret Ullrich

Easy 2 Egg Spongecake - Margaret Ullrich

Dump Cake - Margaret Ullrich

Easy Chicken Paprikash - Margaret Ullrich

Easy Hot Cross Buns - Margaret Ullrich

Kugel - Margaret Ullrich

Carmela Soprano's Cheese Puffs

Carmela Soprano's Cannoli Dessert with Ricotta Cream Filling

Cannoli was a holiday staple at Aunt Betty's house.
They came fresh in a nice white box.
From a local bakery.
And we ate them right away.

They don't keep well.
The shells get soggy.

In Malta we also have a dessert called Cannoli.
It's way easier than Carmela's recipe.

And healthier.

Check out my Ma's recipe for Cannoli.

Easy, right?

Italian Cannoli, like doughnuts, are a much loved dessert.

But, Italian cannoli, like doughnuts, are usually bought.

Well, not according to The Sopranos Family Cookbook.

In the If I Couldn't Eat, I'd F**king Die chapter, the cannoli are home made.

Right.

Okay, cooking is Artie's job.

I really, really doubt if Carmela made them.

If you are curious about how they're made - here's the recipe.

Some hints:

The filling can be made up to 24 hours before serving.

If you do not have enough cannoli tubes for all of the dough, 

lay the pieces of dough on sheets of plastic wrap and keep them covered 

until you are ready to use them. 

Reusing the cannoli tubes?  Let them cool before wrapping them in the dough. 

The cannoli shells can be made up to 2 days before serving. 

Store in a sealed container in a cool, dry place before filling.

Fill within 1 hour of serving. 

Cannoli tubes are available at kitchenware shops, generally in sets of four. 

You can reuse them, but it is easier if you have at least eight to work with.

It's even easier to buy Cannoli at a good Italian bakery.

                        Cannoli

Makes 16

Shells

In the large bowl of an electric mixer, combine

2 Cups flour (plus more as needed)

1 Tablespoon sugar

1 teaspoon unsweetened cocoa powder

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

Stir in

3 Tablespoons vegetable oil

About 1/2 Cup dry white wine, to make a soft dough

Turn the dough out onto a lightly floured surface.

Knead it until smooth and well blended, about 2 minutes.

Shape the dough into a ball. 

Cover with plastic wrap and let rest at room temperature for at least 30 minutes. 

Cut the dough into 4 pieces. 

Roll a piece so that it's 4 inches wide and thin enough to see your hand through. 

Measure the length of your cannoli tubes.

Cut the strip of dough crosswise into pieces about 1 inch shorter. 

Continue rolling out the remaining dough. 

Oil the cannoli tubes. 

Place a cannoli tube on one piece of dough at an angle, from corner to corner. 

Fold the two other corners of the dough around the tube, 

being careful not to stretch the dough or pull it tightly. 

Dab a little of 

1 egg white, beaten

on the dough where the edges overlap.  

Avoid getting egg white on the tube, or the cannoli will stick to it. 

Press the overlap to seal. 

Repeat with the remaining dough.

Line a baking pan with paper towels. 

Into a deep fryer pour 2 inches of

Vegetable oil 

Heat to 375°F on a deep-frying thermometer. 

Carefully lower a few of the cannoli tubes into the hot oil. 

Do not crowd them. 

Fry the shells until golden, about 2 minutes, turning so they brown evenly.

With tongs remove the cannoli tubes.

Hold them straight up so that the oil flows back into the pan. 

Drain the tubes briefly on the paper towels.

While they are still hot, carefully slide the cannoli shells from the tubes: 

Grasp each tube with a pot holder and pull the cannoli shell off the tube with 

a pair of tongs, or with your hand protected by an oven mitt or towel. 

Cool the shells completely on the paper towels. 

Repeat with the remaining dough. 

Set aside. 

Ricotta Cream Filling

Line a large strainer with cheesecloth. 

Place the strainer over a bowl. 

Scrape into the strainer

2 pounds whole or part skim milk ricotta

Cover with a piece of plastic wrap and a small plate. 

Weight the plate with a heavy can. 

Let the ricotta drain in the refrigerator for several hours.

Put the ricotta in a food processor and blend it until creamy. 

Add 

1 1⁄2 Cups confectioners’ sugar

1 teaspoon vanilla extract

1⁄2 teaspoon ground cinnamon

Blend until smooth. 

Transfer to a bowl.

Stir in 

1 ounce semisweet chocolate, chopped

2 Tablespoons chopped candied orange peel

Cover and refrigerate.

To assemble

Fill a heavy-duty plastic storage bag, with the ricotta cream. 

Cut about 1⁄2 inch off one bottom corner. 

Insert the bag's tip in a cannoli shell; squeeze gently until the shell is half-filled. 

Turn the shell and fill from the other side. 

Smooth the cream with a small spatula. 

Repeat with the remaining shells and cream. 

If desired, decorate the ends with 

Chopped candied cherries or candied orange peel 

Place the cannoli on a serving platter and sprinkle with 

Confectioners’ sugar 

Serve within 1 hour. 

Would I make Carmela's Cannoli?

NO.

But, the Ricotta Cream Filling is nice on sponge cakes.

One recipe down.  Ninety-two more to go. 

Carmela Soprano's Almond Roll with Strawberry Sauce and Whipped Cream Filling

It's Autumn.

I know the calendar says September 23 is the first day of Autumn.

But... get real.

We've had a couple of 0º Celcius nights.

That's Frost Warning.

Summer's over.

What do you need?  Snow?

I know it's too soon.

Last weekend it was over 30º Celcius.

But we live in Manitoba.

Like the saying goes, "If you don't like the weather, wait 5 minutes."

Don't pack away the summer gear until November.

When it starts getting cooler, it's time to start baking.

The bucket of ice cream just won't cut it as a regular dessert.

Nobody needs to cool off that much.

I found the perfect recipe in the Graduation Parties chapter of Carmela's 

Entertaining with the Sopranos. 

Light, but a real dessert. 

Almond Roll with Strawberry Sauce.

Complete with picture.  Lovely.

Yes, I know it calls for fresh strawberries.

I should've done this during the summer.

Sorry.

But, well, there were those buckets of ice cream... 

                             

                              Almond Roll with Strawberry Sauce 

Preheat oven to 375º

Place the rack in the middle of the oven

Grease a 17 x 12 x 1-inch jelly-roll pan

Sift together in a small bowl

2/3 Cup flour

1/2 teaspoon baking powder

In a large mixer bowl beat until foamy 

4 large egg whites

pinch of salt

Gradually beat in 

1/4 Cup sugar

Beat until soft peaks form.

In a second large mixer bowl beat until light

4 large egg yolks

Gradually beat in 

1/2 Cup sugar

Add

1 teaspoon vanilla extract

1/4 teaspoon almond extract

Gently fold in 

the flour/baking powder mixture

the beaten egg whites

1/2 Cup VERY finely chopped toasted almonds

Spread the batter in the prepared pan.

Bake 12 to 14 minutes

The cake should spring back when touched in the center.

While the cake is baking, spread a large towel (not terry cloth) on the table.

Dust it with

Confectioners' sugar

Also wash the beaters and place them and a large bowl in the fridge.

The cold bowl and beaters will help the cream to whip better.

As soon as the cake is removed from the oven, run a knife around the edges.

Quickly flip the cake out onto the prepared towel.

From a long side, roll up the cake and towel.

Place the rolled-up cake on a rack to cool.

FILLING

When the cake is cooled, remove the beaters and bowl from the fridge.

In the cooled bowl place

1 1/2 Cups heavy cream

2 Tablespoons sugar

1 teaspoon vanilla extract

Whip on high speed until soft peaks form. 

Unroll the cake, but leave it on the towel.

Beginning at a long side spread the whipped cream, but stop 2 inches from the other long side because the cream will spread when the cake is rolled up.

Reroll the cake, but keep it on the towel so you can lift it.

Trim uneven bits by sawing them off with a serrated knife.

Place the cake seam side down on a large serving platter.

Remove the towel.

Cover and refrigerate at least 1 hour.  Overnight is better.

STRAWBERRY SAUCE   (2 Cups)

Combine in a blender

2 pints fresh strawberries, rinsed and hulled

6 Tablespoons sugar, more or less

1 Tablespoon lemon juice, more or less

Process and check for sweetness.

The sauce can be covered and chilled up to 24 hours.

Before serving

Sprinkle the cake generously with

Confectioners' sugar

Cut into 1-inch slices

Serve with the sauce and fresh strawberries.

In a pinch, frozen strawberries could be used for the sauce.

This could work with blueberries, too.

Or raspberries.

Yeah, really.

Would I make Almond Roll with Strawberry Sauce again?

Sure.

What's not to like?

A nutty spongecake, with whipped cream and berries.

Yes, it's a little late for strawberries.

Sorry.

Another recipe down.  Four more to go.

Anna Sultana's Prinjolata - Maltese Carnival Sweet with Butter Cream Filling

You've had a few days to get used to June.

Not so bad, is it?

Time to plan something special for a dessert.

For Father's Day.

For weddings.

For graduations.

For whatever.

Maltese recipes, for the most part, are pretty simple.

Mostly fruit and something dairy.

Great for the health, lousy for the presentation.

Okay... the family is expecting something pretty.

They've been exposed to way too much Martha Stewart.

Don't panic.

We've got something pretty.

Prinjolata is also called "Traditional Carnival Sweet".

Carnival, as in the week before Lent.

don't let that bother you.

It's just a name.

I mean, there aren't any Prinjolata police who'll come knocking at your door. 

You can make this whenever you want.

Or have to.

Like now.

Don't worry.  

It's not that hard to make. 

                        Prinjolata

Butter Cream:

Beat till light

225 g margarine

300 g confectioners' sugar

Add

1/2 teaspoon vanilla

Place in a bowl over a pan of boiling water

2 egg whites

250 g sugar

3 Tablespoons water

1/2 teaspoon vanilla

Beat with a mixer until stiff.

Remove from heat and cool.

When cool, fold the egg mixture

into the butter cream

Adding

100 g pine nuts

Cake:

Oil a deep round casserole dish.

Place in layers with the butter cream mixture

30 ladyfingers, cut into bite size pieces

Let stand overnight in fridge.

Invert on serving platter and turn out

Cover cake with 

2 containers prepared vanilla frosting

Drizzle on frosting

1 ounce unsweetened chocolate, melted

Decorate with

100 g glace cherries or candied peel or some of each

50 g pine nuts

You can use chopped almonds instead of pine nuts.

Some folks use sponge cake instead of ladyfingers.

Ma used ladyfingers.

Suit yourself.

Or the birthday boy.

It's time to party hearty!