Oil cakes are a traditional dessert from Andalusia that has remained present in Spanish gastronomy over time. Its preparation combines basic kitchen ingredients, such as flour, olive oil and anise, which generate the flaky texture and mild flavor characteristic of this specialty. Although its origin is linked to home baking, today it is found in bakeries and specialty stores, maintaining the essence of the Andalusian tradition.
This product is appreciated for its simplicity and the way it reflects the culinary culture of the region. Oil cakes do not require complicated techniques or hard-to-find ingredients, allowing them to be easily prepared at home. Their preparation and consumption are part of the tasting routine of breakfasts and snacks, providing an example of how traditional pastries can remain present without losing their original characteristics.
Recipe and preparation of oil cakes
The ingredients needed to prepare approximately 15 to 20 units of oil cakes are the following:
- 360 grams of strong wheat flour
- 75 to 150 milliliters of extra virgin olive oil
- 140 to 150 milliliters of warm water
- 50 grams of sugar for the dough and an additional 20 grams for sprinkling
- A tablespoon of anise seeds (matalahúva)
- A tablespoon of sesame seeds (optional)
- A little salt
- 10 grams of fresh yeast or 5 grams of dry bread yeast
- Lemon or orange zest as desired (optional).
The first step is to infuse the oil with anise and, if desired, citrus peel, and heat it slightly without boiling. Then mix it with the flour and other dry ingredients until you get a consistent dough. Knead the dough until it stops sticking to your hands, and leave it to rest, covered, for about an hour to rise slightly.
After the dough has rested, it is divided into parts ranging from 45 to 50 grams. Each portion is rolled out with a rolling pin until thin, allowing the cakes to achieve their signature crunchy and flaky texture. Place them on a baking tray covered with parchment paper and sprinkle with sugar if you want a sweeter touch.
Bake at a high temperature, around 230°C, for six to ten minutes, until the cakes are lightly browned on the surface. After removing them from the oven, they are left to cool on a rack, allowing them to maintain their crispy texture and preventing moisture from affecting the texture.
Once the oil cakes have cooled, they can be stored in airtight containers or tins, allowing them to maintain their freshness and texture for several days. This procedure faithfully reproduces the traditional Andalusian recipe, allowing us to obtain a product with the characteristics that have made these cakes a recognized and appreciated dessert for many generations.