Dishes
Qagħqa tal‑Appostli (Maltese Easter Sweet)
A fragrant, spiced ring‑shaped cake traditionally prepared for Easter. It is flavored with orange zest, aniseed, and a hint of rum, then glazed with a sweet sugar‑cinnamon coating.
Ingredients
- Glaze:
Steps
- Pre‑heat oven – Set to 180 °C (350 °F) and line a baking tray with parchment paper.
- Cream butter and sugar – In a bowl, beat the softened butter with the caster sugar until light and fluffy.
- Add eggs – Beat in the eggs one at a time, ensuring each is fully incorporated.
- Flavorings – Stir in orange zest, ground aniseed, mixed spice, rum (if using), and a pinch of salt.
- Combine dry ingredients – Sift together the flour and baking powder, then fold into the wet mixture until a smooth dough forms.
- Shape – Divide the dough into 8‑10 equal pieces. Roll each piece into a rope about 2 cm thick, then join the ends to form a ring (qagħqa). Place the rings on the prepared tray, leaving space between them.
- Bake – Bake for 20‑25 minutes, until lightly golden and firm to the touch.
- Prepare glaze – While the qagħqa are still warm, whisk together powdered sugar, milk, and cinnamon to a smooth glaze.
- Glaze – Brush the glaze over each ring while they are still warm; the glaze will set as they cool.
- Cool & serve – Allow to cool completely on a wire rack. Serve as a festive treat with tea or coffee.