Today I made another Sardinian recipe, the cardinals. They are small cakes, like muffins, with a filling of Lemon Custard and a cute little hat soaked in alchermes. There are many variations, but this is the recipe my mother-in-law passed down to me. They are delicious, they practically melt in your mouth, and one leads to another. You can also change the flavors as I did by making them tiramisu-style for my husband’s birthday.
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 24
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 eggs
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup milk
- 1/2 cup vegetable oil
- 1 packet baking powder
- 2 tsps lemon flavoring
- 1 pinch salt
- as needed alchermes
- 1 cup custard
Tools
- Stand Mixer
- Cupcake Liners for muffins
- Spoon
- Baking Tray
- Knife
- Muffin Pan
- Pastry Bag
Steps
The first thing to do is to make the Lemon Custard as per the recipe. Transfer it to a bowl and let it cool, covered with cling film touching the surface.
Whip the eggs with the sugar in the stand mixer for about 10 minutes.
Add the oil, milk, and all other ingredients except the flour. Whip for another 5 minutes.
Add the flour, a tablespoon at a time, and mix for another 5 minutes.
Line the muffin tray with paper liners and fill them 2/3 with the mixture, then bake for about 20 minutes at 350°F.
Once cooled, use a knife to cut off the top dome of the cardinal and soak the inside with alchermes diluted with water.
Fill with the custard.
Finish with the little hat soaked again in the diluted alchermes.
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