In Spain, olive oil cakes come in various baked or pastry forms shaped like cakes (flat and round) and contain or are topped with olive oil.
The Seville olive oil cake is crunchy and thin (without crumb) and, in addition to oil, contains sesame, anise, and sugar.
These olive oil cakes are also known as Inés Rosales cakes, named after the main producing company: the brand currently holding the quality certification due to the exclusive use of extra virgin olive oil combined with manual production.
They are protected by the Traditional Specialty Guaranteed designation of the European Union, along with three other Spanish products: Serrano ham, farm milk, and panellets (marzipan and pine nut sweets).
In 1910, a woman from the town of Castilleja de la Cuesta, Doña Inés Rosales, revived this traditional recipe that had been passed down through generations.
She started selling them in the Aljarafe area of Seville until they gained popularity throughout the country.
Each cake usually weighs about 1 oz and is typically handmade.
- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 14 Pieces
- Cooking methods: Oven, Stove
- Cuisine: Spanish
- Seasonality: All seasons
Ingredients
- 2 1/2 cups flour
- 6 1/2 oz sugar
- 1 tbsp anise
- 1 tbsp sesame
- 1 tsp baking powder
- 1/3 cup olive oil
- 2/3 oz anise liqueur
- 1/3 cup water
- 1 pinch salt
Steps
Heat the oil and add anise. Let it cool.
Mix the flour with salt and sugar, add the oil with anise, sesame, baking powder, water, and the liqueur.
Work the dough and let it rest for 1 hour.
Shape into 1.5 oz balls (14/15 pieces), roll out with a rolling pin.
Sprinkle with sugar and bake in the oven at 390°F for 10 minutes.
FAQ (Questions and Answers)
What are the other Olive Oil Cakes?
– The Castilian olive oil cake, a flat and round bread covered with oil. The Aranda oil cake stands out, which is a Guarantee Mark.
– From Manchega, a bread similar to the previous one but sweet, with a very toasted crust sprinkled with sugar. Also called sugar cake.
– From Malaga, an oven-baked cake, with a sponge-like crumb, with milk and matalahúva (anise) in the dough and decorated with almonds.
– Córdoba or Jaén, where they are better known as sleeping cakes.
