Prinjolata (Maltese pine nut and lemon celebration cake)
A towering carnival cake of crumbled sponge and lemon buttercream, crusted in toasted pine nuts and chocolate.
- Time1 hr 30
- LevelMedium
- Costabout £0.93 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 180°C (160°C fan). Line a 20 cm square tin with baking paper. Whisk the eggs, caster sugar and vanilla with an electric whisk for 8 minutes until pale, thick and the whisk leaves a trail.
8 min - 2
Sift over the flour and fold in gently with a large spoon. Pour into the tin and bake for 20 minutes until golden and springy. Cool completely.
20 min - 3
Toast the pine nuts in a dry frying pan over a medium heat for 3 minutes until golden, then tip onto a plate to cool.
3 min - 4
Beat the butter with the icing sugar, lemon zest and 2 tbsp lemon juice until pale and fluffy.
- 5
Crumble the cold sponge into small pieces in a bowl. Mix in half the lemon buttercream until it holds together when squeezed.
- 6
Pile the crumbs onto a plate and shape into a tall dome or mound. Spread all over with the rest of the buttercream.
- 7
Press the pine nuts all over the sides and top. Drizzle with melted chocolate and decorate with the cherries. Chill for 1 hour before slicing.
60 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.