Spanish cuisine · Breakfast & Eggs

Sobaos Pasiegos

Cantabrian butter sponge cakes baked in square paper molds, flavored with lemon and anise liqueur.

Ingredients · for 8 servings

• 250 g soft butter
• 250 g sugar
• 250 g flour
• 4 eggs
• 1 tsp baking powder
• 1 organic lemon (zest)
• 1 tbsp anise liqueur (or rum as a substitute)
• 1 pinch salt

Instructions

1. Take the butter out of the fridge at least 1 hr beforehand and beat with the sugar for 6–8 min until pale and creamy, until the sugar has almost dissolved.
2. Beat in the eggs one at a time, fully incorporating each before adding the next, so the mixture doesn't curdle.
3. Finely grate the lemon zest and stir into the butter mixture along with the anise liqueur and salt.
4. Mix flour and baking powder, sift over and fold in gently with a spatula until a smooth, hard-to-tear batter forms.
5. Preheat the oven to 180°C top/bottom heat, fill 12 square paper molds of about 8 cm halfway and set them on a tray.
6. Bake the sobaos for 18–20 min until the surface is deep golden brown and slightly sinks in the middle, then let cool in the molds and serve lukewarm.