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Maltese Almond Cakes (Kwaresimal for Lent)_1

Maltese Almond Cakes (Kwaresimal for Lent recipe image
These traditional Maltese almond cakes, known as Kware&# 197;¼imal, are a beloved Lenten treat. Made without eggs or dairy, they rely on the rich flavor of toasted almonds, bright citrus zest, and cinnamon for depth. The cakes have a dense, moist texture and a beautiful golden hue from the orange and tangerine peels. They are simple to prepare but offer a sophisticated taste that pairs perfectly with coffee or tea. Ideal for holidays, Easter celebrations, or any time you crave a naturally sweet, vegan-friendly dessert. The combination of almond flour and fruit zest creates a fragrant, nostalgic experience that honors Maltese culinary heritage.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 60
Calories: 390.8
Dietary: Gluten-free
Description
These traditional Maltese almond cakes, known as Kware&# 197;¼imal, are a beloved Lenten treat. Made without eggs or dairy, they rely on the rich flavor of toasted almonds, bright citrus zest, and cinnamon for depth. The cakes have a dense, moist texture and a beautiful golden hue from the orange and tangerine peels. They are simple to prepare but offer a sophisticated taste that pairs perfectly with coffee or tea. Ideal for holidays, Easter celebrations, or any time you crave a naturally sweet, vegan-friendly dessert. The combination of almond flour and fruit zest creates a fragrant, nostalgic experience that honors Maltese culinary heritage.
Ingredients
  • 1 1/8 cups Almonds, slivered;blanched
  • 2 teaspoons Orange extract
Directions
  1. 1
    Preheat oven to 350ðF (175ðC) and line a baking sheet with parchment paper.
  2. 2
    Finely grind the slivered blanched almonds into a coarse meal using a food processor.
  3. 3
    In a large bowl, combine the ground almonds, sugar, grated lemon rind, grated orange rind, and grated tangerine rind.
  4. 4
    Add the orange extract, cinnamon, and enough water to form a thick, cohesive dough. Mix until well combined.
  5. 5
    Roll the dough into small balls or shape into small rectangular cakes, placing them on the prepared baking sheet.
  6. 6
    Bake for 25-30 minutes, or until the cakes are golden brown and firm to the touch.
  7. 7
    Allow the cakes to cool completely on a wire rack before serving or storing.

Nutrition Facts

Servings 60

Amount Per Serving
Calories 390.8kcal
% Daily Value *
Total Fat 33.7g52%
Saturated Fat 2.5g13%
Cholesterol 0.0mg0%
Sodium 0.0mg0%
Total Carbohydrate 14.6g5%
Dietary Fiber 8.4g34%
Sugars 3.0g
Protein 14.3g29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Store in an airtight container at room temperature for up to 2 weeks. These cakes improve in flavor after a day as the ingredients meld together.

If the dough feels too dry, add water one teaspoon at a time. If too wet, add a little more almond meal.

Traditional Kwareüimal are often made with whole almonds ground in a stone mill, but a food processor works well for home cooks.

The citrus zest provides essential flavor, so use fresh, organic citrus when possible to avoid pesticide residue.

Keywords: almond, almonds, cakes, dessert, extract, holiday, international, kwaresimal, lent, maltese, orange, sliveredblanched, teaspoon, title, vegan
Read it online: https://www.chefs-mate.com/recipe/maltese-almond-cakes-kwaresimal-for-lent-2/