© Food Blogger Rosa Rotger, Tiberis
By Rosa Rotger
Food Blogger and #MedFoodHero Ambassador from Menorca Spain.
Sobrassada Cake
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Prep: 2 hours | Cook: 40 minutes | Serves: 12
- 500 grams of flour
- 2 eggs
- 200 grams of sugar
- 25 grams of melted butter
- 50 grams of pork fat
- 200 grams of boiled potato
- 50 grams baker’s yeast
- sobrassada
- icing sugar
- Dissolve the yeast with a little warm water from boiling the potatoes, and set aside.
- Using a fork, mash the potatoes with sugar, cooked butter and pork fat.
- Add the eggs, the flour, yeast and knead well. The dough can be sticky so add a little more flour as needed.
- Leave the dough to double in volume.
- Once the dough has risen, transfer to a greased container and let it rise again.
- Cut the sobrassada into little pieces and distribute evenly on top of the cake.
- Sprinkle over a little sugar and bake in the oven for 40 minutes or until it is golden brown. Tip: if you prefer to use powdered sugar instead, dust it onto the cake after it’s been baked.
Did You Know?
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