Oil cakes are a traditional sweet 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 a flaky texture and a light flavor, characteristic of this specialty. Although their origin is associated with home baking, today they are found in bakeries and specialized stores, maintaining the essence of the Andalusian tradition.
This product is appreciated both for its simplicity and for the way it reflects the culinary culture of the region. Oil cakes do not require complex techniques or hard-to-find ingredients, allowing them to be prepared at home with ease. Its preparation and consumption are part of the gastronomic routine of breakfasts and snacks, offering an example of how traditional pastries can remain current without losing their original characteristics.
Recipe and preparation of oil cakes
The ingredients necessary to prepare approximately between 15 and 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 grain (matalahúva)
- a tablespoon of sesame seeds (optional)
- a pinch of salt
- 10 grams of fresh yeast or 5 grams of dry baker’s yeast
- lemon or orange zest to taste (optional).
The first step is to infuse the oil with the anise and, if desired, the citrus zest, heating it slightly without boiling it. Then mix it with the flour and the other dry ingredients until you obtain a uniform dough. The dough is kneaded until it stops sticking to the hands and is left to rest, covered, for about an hour to rise slightly.
After resting, the dough is divided into portions of between 45 and 50 grams. Each portion is stretched with a rolling pin to a thin thickness, which will allow the cakes to acquire their characteristic flaky and crispy texture. They are placed on a baking tray covered with parchment paper and sprinkled with sugar if you want a sweeter touch.
Baking is done 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 consistency.
Once cool, oil cakes can be stored in airtight containers or cans, 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 sweet for generations.
