Marzipan sponge cake recipe
The holiday season, with all its lavish feasting and festivities, often leaves behind a trail of culinary leftovers that end
It’s open season for those with a sweet tooth. At
For centuries, Lent has been imposing abstinence from meat and fasting during the day. So, to counteract the sugar and calorie drops, as well as to get rid of the regretful feeling of an empty and rumbling stomach, kitchens put their stoves to work with seasonal products.
At that time, the most common ingredients were cereals, milk and honey from nearby lands and livestock. Nothing exuberant or foreign products to these fields of half rainfed, half irrigated land. The pantries had humble products, that is to say: flour, milk, honey and, if there was luck and money, a little cinnamon and sugar.
From these moments of lack, mixed with abstinence, emerged some of the most ingenious culinary ideas of today. Stews, stews, hearty dishes and, above all, desserts that managed to forget the penance exercised during the day.
At Casa Mira we want to talk about the 4 most popular Easter desserts. Hypercaloric desserts, which we will have to pay for at the end of the holidays, but for the moment, we are going to enjoy them to the maximum.
This is perhaps the most representative dessert of Easter. It would never have been possible to imagine that a hard bread soaked in milk and fried, could give so much to talk about.
The torrija
has reached delicatessen status in many places, and its popularity has transformed a humble dessert into a sophistication worthy of a Michelin-starred chef.
Whether it’s dipped in milk, wine or Bailey’s, if you haven’t eaten a good torrija at Easter you don’t know what you’re missing.
More traditional in the Levantine area than in the center of the Peninsula. The Mona de Pascua has also been spreading its fame to neighboring areas, and can now be found in almost all bakeries and confectioneries in the country.
Tradition dictates that the godfather should give one to his godchild on Easter Sunday.
A lesser known variety of the Mona de Pascua is the Pan quemado, which hardly changes its ingredients, but its appearance is that of a bun.
One of the sweets known as “pan desserts” and which applies to those in which a dough is dipped in hot oil and fried.
They are shaped like a folded handkerchief, made with flour, honey, aniseed and lemon. The
Another of the most popular“pan desserts” at Easter. There are many who dispute its origins, and the lands where it is typical are so far away that it is not really known where it was first prepared. What does seem to make sense is that it was the Arabs who made it during their eight centuries of settlement in the Peninsula.
Whether we follow the fasting and abstinence of Lent or not, it is time to indulge ourselves with these delicious traditional desserts. If not to pamper the body, at least to know the flavors that have survived in our land for centuries and centuries.
Some of these excellent Easter desserts, such as torrijas, you can taste them at Casa Mira, in our store in the center of Madrid, or visit our online store and have them delivered to your home.
The holiday season, with all its lavish feasting and festivities, often leaves behind a trail of culinary leftovers that end
There are sweets that have history. And then there are the San Isidro doughnuts, which have history, legend, madrileñismo, powdered