Sobao Pasiego Recipe

Sobao pasiego is the famous cake of Cantabria region of Spain. The most important feature is that it is made with yeast, not baking powder or baking soda like the cakes we know. When yeast is involved, it feels like you will get a sweet bread, not cake, but you don't. Because it is not made with flour, water and yeast like traditional bread.

A cake dough with butter is prepared and yeast is added, not baking powder. Another difference from normal pound cakes is that it does not use milk or a substitute liquid. The difference from yeast dough is that you don't wait for it to ferment. In short, there is everything you wouldn't do in this cake if someone asks you to make me a pond cake. But despite this, you get a wonderful cake. This reminds me once again that there is no such thing as impossible in the kitchen.

Sobao pasiego is traditionally baked in rectangular or square muffin molds prepared by hand from wax paper. I'm a little easy. I bake them all as a single piece of cake and then slice them. It may be a difference for someone who has eaten sobao pasiego since childhood, but I don't bother as I don't feel a difference. If you want to do it in accordance with the original, you can see how the mold is folded by searching for "sobao pasiego molde papel" in Google images. If you don't want to mess around, you can bake it in one piece as I did or in muffin molds.

As in the Tarta de Santiago and macarrones de bilbao recipes, lemon is used as a flavoring in this recipe. But you can also use orange peels if you don't have it available or if you wish. But on your first try, I suggest you do not try things that will completely change the recipe, such as adding cocoa powder or chocolate chips or pouring chocolate sauce on it. First try and get to know it as it should be, and then you can make changes you like.

Enjoy ...

Enjoy...