Maltese Prinjolata (Pine Nut Cake)

Step 1: Preheat the oven to 180℃ and line a large cake tin with baking paper. To make the sponge, beat together with an electric beater the butter and the sugar for about five minutes. Beat in the eggs. Fold in the sifted flour and baking powder.

Step 2: Pour into the cake tin and bake in the oven for approximately 30 – 35 minutes or until springy to touch. Allow to cool.

Step 3: Prepare the butter cream filling. Beat the butter and icing sugar until well mixed and a creamy texture. Add in the milk and beat for a few minutes more.

Step 4: Fold in the cherries, lemon zest and pine nuts.

Step 5: Line a large mixing bowl with butter and then cling film. This will make it easier for the cake dome to be removed once set.

Step 6: Slice the sponge into thin rectangular pieces. Line the bottom of the bowl with sponge then add a layer of butter cream filling. Keep doing this until the bowl has been filled with layers of sponge and butter cream filling.

Step 7: Complete by layering the last of the sponge pieces on top of the bowl. Cover with cling film and refrigerate overnight.

Step 8: The following day, pry the cake dome out of the bowl by using a sharp knife to help lift the cake away from the mixing bowl. Prepare the cream by beating with icing sugar until thickened. Cover the cake with the cream.

Step 9: Finally decorate with cherries and melted chocolate. Then finish off by scattering pine nuts all over the prinjolata.