Kwarezimal – Lenten Almond Cakes
‘Kwarezimal’ are Maltese tradition biscuits consumed during lent in Malta. The word itself comes from the Latin word ‘quadragesima’ which means the 40 days of lent. Most of you have asked for my version of kwarezimal and here you are. My gluten free, refined sugar free and butter free kwarezimal.
1 hr 15 min
1 hr 15 min
For the cakes
- 450g ground almonds
- 50g coconut flour (make your own)
- 1 tablespoon cocoa powder
- 1 teaspoon cinnamon
- 1 teaspoon Chinese five spice or mixed spice
- 1 teaspoon bicarbonate of soda
- seeds of 1 vanilla bean or 1 teaspoon vanilla essence
- 1/2 tablespoon apple cider vinegar
- 2 tablespoons orange flower water
- 40g coconut oil
- 8 dates
- zest of 1 lemon
- zest of 1 orange
- zest of 1 mandarin
- 8 tablespoons water
For the topping
- 2 tablespoons honey
- 50g roasted almonds, chopped
- Preheat the oven at 180°C (for large gas ovens), reduce the temperature to 170°C if you have a smaller or powerful oven.
- For the cakes; blend the dry ingredients together in the food processor.
- Melt the coconut oil and dates in a double boiler for about 5 minutes. The dates will only soften and allow for easier processing.
- Add the dates and coconut oil mixture to the food processor together with the rest of the wet ingredients. Start with only half the water and add the remaining water little by little whilst blending until just until a dough ball is formed.
- Line a baking tray with parchment paper.
- Using your hands, form oblong cakes and place on the lined tray.
- Bake for about 30 minutes or just before the cakes start turning golden brown. The Kwarezimal will harden by time so make sure not to overcook!
- Cool for 10 minutes on a rack, then using a pastry brush glaze the cakes with honey. Immediately sprinkle with the chopped nuts.
- Store outside refrigerator in an airtight container. Enjoy!
Rody's Hearty Corner http://www.rodysheartycorner.com/
1 thought on “Kwarezimal – Lenten Almond Cakes”
Very good and tasty!!
Tried with the coconut flour you also recommended on this website.
Guess I will be doing this more often than just Easter time hehe.
Cheers for the recipe =]