Today we bring you the recipe for some very special sponge cakes, Margot’s maimonesa nut-based sweet that comes from the Central Mountain of Asturias.
We learned the history of this cake in the gastronomic event held a few weeks ago in Asturias, Gastrollar. One of the days consisted of a mountain breakfast in the braña vaqueira of Puerto de San Isidro by the Cal Xabú food house, a small hotel-restaurant where traditional Asturian food is served in a charming town called Cuérigo, in the council of Aller. .
In the middle of the Asturian mountains and living at the table with the famous casadielles, we saw that there was a type of cake or muffin that we tried and we loved them.
We quickly asked Margot, the mother of the owners of Cal Xabú and the guisandera who had prepared them, what that delicacy was. “They are maimons”he told us, some cakes with a history from many years ago, when the main ingredient for making pastries in that mountainous area was walnuts.
That’s how we met them, and of course, as you can imagine, We didn’t want to leave without the recipe.. Today we bring it to you so that you can also enjoy this traditional sweet.
We will begin Preheating the oven to 200 degrees Celsius with heat up and down. On the other hand, we chop the walnuts into very fine pieces in a grinder, robot or even by crushing them inside a plastic bag with a wooden rolling pin. We reserve. We are sifting the flour and the Baking Powder Royal. We reserve.
In a bowl, add the eggs and sugar and beat them with a whisk until they are foamy and whitish and at least have doubled their volume. We gradually add the sunflower oil and gently integrate it into the mixture without losing volume. We add the brandy and honey, stir.
We add the sifted flour together with the Baking Powder Royal to the dough, we integrate and finally the ground walnut.
We distribute the mixture into muffin cases and Bake for 30 minutes at 200ºC with heat above and below.
What to accompany Margot’s maimones with
The margot maimones Without a doubt, they are an energetic breakfast, perfect to accompany a coffee with milk and spend the entire morning without hunger.
If you taste them after hours and want to enjoy them in a more traditional way, accompany them with a good pota coffee like the one we tried in the Port of San Isidro. They’re delicious.
In DAP | Rice pudding
In DAP | Teacher’s face