Spanish Cake is the general usage that refers to all kinds of cakes of Spanish origin, made following Spanish baking practices and may incorporate certain native Spanish ingredients. ‘Pastel’ or ‘tarta’ are the words commonly used in Spanish for cake. Spanish cakes are unique in that they may be consumed not only as a dessert following a main course but also at tea-time or even in the morning at breakfast. Therefore they enjoy a universal appeal and exhibit great variety.
The Classic Spanish Cake
Simple yet enjoyable, this cake is one that suits every occasion.
Ingredients
Method
Butter and sugar are creamed together. Egg yolks are beaten with milk till fluffy and light. Flour, sifted with baking powder and cinnamon is added to mixture; egg whites beaten to stiff peaks are then carefully folded into the mixture. Finally nuts are added before the cake mixture is set to bake in pre-heated oven till toothpick inserted in centre comes clean.
Icing
Brown sugar, milk/cream and butter and mixed together and brought to a boil. Flavouring is added. Icing sugar is then added until spreadable consistency is attained.
There are innumerable variations to this basic cake.
Spanish Bar Cake
This moist and delicious flavour-rich spice cake continues to be an all time favourite of Spaniards.
Ingredients
Method
All dry ingredients are mixed thoroughly in a large bowl. Oil, applesauce, sour cream and beaten eggs are whisked together to combine. The liquid mix is slowly added to the dry mix. Raisins and walnuts are also stirred in.
The cake mixture is poured into a greased and flour-dusted baking pan before setting to bake in a pre-heated oven. Cake once ready, needs to be completely cooled before topping with butter cream or cream cheese frosting.
Spanish Orange and Almond Cake
Made with fresh seasonal whole oranges that are simmered until very tender and then finely chopped; with ground almonds that add richness; this classic Spanish cake offers a moist, light texture and a delightful fresh flavour.
Ingredients
Method
Chopped orange pieces are placed in a sauce pan after eliminating unusable parts. With little water these are allowed to cook and then left on low to reduce. Egg whites are beaten until stiff white peaks form, then caster sugar is mixed in. Same is done with egg yolks in a separate bowl. The yolks are beaten until quite thick and pale in colour, then finely chopped oranges are whisked in, followed by the ground almonds. Egg white mixture is slowly folded into yolk mixture. The cake mix thus prepared is poured into a parchment lined cake tin. Flaked almonds are sprinkled on top, before the cake is set to bake in pre-heated oven till golden and toothpick inserted in centre comes clean. Once cooled, the cake maybe unmolded and dusted with icing sugar while serving.
Nutrition Information (per serving)
· 290 Calories
· 17 g Fat with 2 g Saturated Fat
· 28 g Carbohydrates with 25 g Sugars and 2 g Fibre
· 9 g Protein
· Good source of Vitamins A, C, B-vitamins (B1, B2, B 12); minerals calcium, copper and zinc.
Not only does this cake strike a delicate balance between tangy and sweet taste but more importantly, is suitable for persons following gluten free, dairy free diets as both these common ingredients are not used in this recipe.