Sobaos is a Spanish delicacy found in particular in the Cantabria region. Make your own version of this Spanish treat at home with this recipe for Sobaos, Cantabrian Cake. Combine the flours, yeast, salt and water the night before you plan on making your Sobaos as the yeast mixture needs to be allowed to ferment overnight. Lightly flavored with lemon and anise liqueur, these cakes are sweet and flavorful. They have a slightly crumbly texture, but are not dry.
- 150 grams bread flour
- 150 grams pastry flour
- 200 grams water
- 5 grams dry active yeast (instant)
- 1 pinch salt
- 280 grams sugar
- 250 grams butter (softened)
- 2 eggs
- 8 grams baking powder
- 1 liquor (splash anise-flavored)
- 1 lemon
- In a large bowl, add the bread flour, pastry flour, water, yeast, and salt. Knead everything together until well incorporated.
- Cover with plastic wrap and let sit overnight to ferment.
- The next day, preheat the oven to 190 degrees Celsius or 170 degrees Celsius if using a convection oven.
- Knead in the remaining ingredients in this order: sugar, lemon zest, baking powder, eggs, liquor, and butter. Keep kneading until everything is combined and well distributed in the batter. You should end up with a liquid batter you can pour into molds.
- Using a muffin or tart pan, fill each mold half way full.
- Bake the cakes 20 to 25 minutes until cooked on the inside and golden.
PER SERVING *
|Calories260Calories from Fat130|
|% DAILY VALUE*|
|Calories from Fat130|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.