{"id":235327,"date":"2022-01-25T23:15:55","date_gmt":"2022-01-25T17:45:55","guid":{"rendered":"https:\/\/www.www.bullfrag.com\/pinch-cake-from-ubrique-easy-and-simple-traditional-dessert-recipe\/"},"modified":"2022-01-25T23:15:55","modified_gmt":"2022-01-25T17:45:55","slug":"pinch-cake-from-ubrique-easy-and-simple-traditional-dessert-recipe","status":"publish","type":"post","link":"https:\/\/www.bullfrag.com\/pinch-cake-from-ubrique-easy-and-simple-traditional-dessert-recipe\/","title":{"rendered":"Pinch cake from Ubrique.  Easy and simple traditional dessert recipe"},"content":{"rendered":"<div>\n<p>The most traditional regional sweet shop in every corner of Spain deserves an in-depth investigation, as we have a delicious gastronomy to discover for those with a sweet tooth.  In many Andalusian areas, sweet cakes and hornazos are typical, which with small variations sweeten parties and family gatherings, like this simple and <strong>cute pinch cake<\/strong>oil and without egg.<\/p>\n<p><!-- BREAK 1 --><\/p>\n<p>They tell us in Cuarto y Mit\u00e1, where we found the recipe, that this cake is typical of Ubrique as a <strong>simplified version of the hornazo<\/strong>, a similar sweet but made from a rising bakery dough.  The ingredients are few and the process extremely simple, since a glass is also used as the only measure.<\/p>\n<p><!-- BREAK 2 --> <\/p>\n<p>We have taken a regular glass and, just in case, we have been weighing the quantities that were coming out according to the indicated measures.  We lack experience in tasting these authentic cakes to know if it really is the right texture, but the result was a success: a cake of <strong>very spongy and soft sponge cake<\/strong>tender and with that characteristic village pastry aroma.<\/p>\n<p><!-- BREAK 3 --><\/p>\n<p>Surely a touch of lemon zest, orange zest or ground cinnamon would go very well, or you could even burn the oil with a lemon peel.  The name &#8220;pinch&#8221; could allude to the fact that the dough is pressed with the fingers to spread it out and add the almonds, or, the theory that made the most sense at home, because it is eaten much better <strong>directly pinching the pieces of dough<\/strong> than cutting it with a knife.<\/p>\n<p><!-- BREAK 4 --><br \/>\n<!-- recipe start --><\/p>\n<div class=\"article-asset-recipe\">\n<div class=\"asset-recipe\">\n<div class=\"asset-recipe-steps\">\n<div class=\"js-post-images-container\">\n<p>Preheat the oven <strong>at 150\u00baC<\/strong> Heat up and down and line a large tray or tray with non-stick parchment paper.<\/p>\n<p>Mix the flour with the yeast, almost all the sugar (reserving three or four tablespoons) and the anise (and optional sesame) in a bowl.  Make a hole in the center and pour in the oil and milk.  mix everything well <strong>with a few rods or use a mixer<\/strong> until you have a homogeneous mass.<\/p>\n<p><!-- BREAK 5 --><\/p>\n<div class=\"article-asset-image article-asset-normal\">\n<div class=\"asset-content\">\n<div class=\"base-wrapper-image\" style=\"padding-top: 100%;\"> <noscript><img decoding=\"async\" alt=\"Pinch Cake Ubrique Steps\" src=\"https:\/\/i.blogs.es\/90149e\/torta-pellizco-ubrique-pasos\/450_1000.jpg\" title=\"\"><\/noscript> <\/div>\n<\/p><\/div>\n<\/div>\n<p>Pour into the tray spreading it in a rounded shape, leaving it with a thickness of a finger or a tad more.  You can also just <strong>take up all the space<\/strong> of the tray.<\/p>\n<p><!-- BREAK 6 --><\/p>\n<p>Cover with the almonds to taste and the remaining sugar.  bake for <strong>about 25 minutes<\/strong>, or until a toothpick inserted into the center comes out clean.  If you want to brown a little more, raise the tray to the last level and activate the gratin, making sure it doesn&#8217;t burn.<\/p>\n<p><!-- BREAK 7 -->\n   <\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n<p><!-- recipe end -->    <\/p>\n<div class=\"pivot-flipboard-magazine js-pivot-magazine-flipboard\">\n<div class=\"pivot-flipboard-magazine-image\">\n   <img decoding=\"async\" src=\"https:\/\/i.blogs.es\/4d974c\/pan-de-especias-281118-0001-4\/150_150.jpg\" alt=\"picture\" title=\"\">\n  <\/div>\n<\/div>\n<h2>With what to accompany the pinch cake<\/h2>\n<p>Traditionally, this type of cake is shared with the family on holidays, especially in Lent and Easter, but it is a wonderful cake for any day of the year.  A little glass of mistela, or sweet liquor, goes very well, although only with milk, coffee or an infusion to taste we already have a <strong>breakfast or snack<\/strong> which you always want.<\/p>\n<p><!-- BREAK 8 --><\/p>\n<p>Direct to the Palate |  Coca from the Valencian plain.  Traditional recipe with an integral touch<br \/>Direct to the Palate |  Recipe for pa de pessic de Vic, the very tender Catalan sponge cake without yeast that is pure sponginess<\/p>\n<p><!-- BREAK 9 --> <\/div>\n","protected":false},"excerpt":{"rendered":"<p>The most traditional regional sweet shop in every corner of Spain deserves an in-depth investigation, as we have a delicious gastronomy to discover for those with a sweet tooth. In many Andalusian areas, sweet cakes and hornazos are typical, which with small variations sweeten parties and family gatherings, like this simple and cute pinch cakeoil<\/p>\n","protected":false},"author":48,"featured_media":235328,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[572],"tags":[],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"https:\/\/i.blogs.es\/b79596\/torta-pellizco-ubrique\/840_560.jpg","_links":{"self":[{"href":"https:\/\/www.bullfrag.com\/wp-json\/wp\/v2\/posts\/235327"}],"collection":[{"href":"https:\/\/www.bullfrag.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.bullfrag.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.bullfrag.com\/wp-json\/wp\/v2\/users\/48"}],"replies":[{"embeddable":true,"href":"https:\/\/www.bullfrag.com\/wp-json\/wp\/v2\/comments?post=235327"}],"version-history":[{"count":0,"href":"https:\/\/www.bullfrag.com\/wp-json\/wp\/v2\/posts\/235327\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.bullfrag.com\/wp-json\/wp\/v2\/media\/235328"}],"wp:attachment":[{"href":"https:\/\/www.bullfrag.com\/wp-json\/wp\/v2\/media?parent=235327"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.bullfrag.com\/wp-json\/wp\/v2\/categories?post=235327"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.bullfrag.com\/wp-json\/wp\/v2\/tags?post=235327"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}