📝 About This Recipe
Hailing from the lush Valles Pasiegos in Cantabria, Northern Spain, the Sobao Pasiego is a testament to the beauty of high-quality dairy. This dense, moist, and incredibly buttery sponge cake features a golden crust and a tender crumb infused with subtle hints of lemon and honey. It is an iconic Spanish treat, traditionally baked in handmade paper molds, designed to be dunked into a cold glass of milk or enjoyed alongside a morning café con leche.
🥗 Ingredients
The Batter Base
- 250 grams Unsalted high-quality butter (softened to room temperature)
- 250 grams Granulated white sugar
- 3 pieces Large eggs (at room temperature)
- 1 tablespoon Mild honey (like orange blossom) (adds moisture and color)
Dry Ingredients
- 250 grams All-purpose flour (sifted)
- 10 grams Baking powder (approximately 2 teaspoons)
- 1 pinch Sea salt (to balance the sweetness)
Aromatics
- 1 tablespoon Lemon zest (finely grated from 1 organic lemon)
- 1 teaspoon Rum or Anisette (optional, for traditional depth)
👨🍳 Instructions
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1
Preheat your oven to 180°C (350°F). Prepare your traditional paper 'capsulas' (square molds) or line a rectangular baking pan with parchment paper if you prefer to cut them later.
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2
In a large mixing bowl, combine the softened butter and granulated sugar. Using a hand mixer or stand mixer, cream them together for at least 5 minutes until the mixture is pale, light, and fluffy.
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3
Add the honey to the butter mixture and beat for another minute to incorporate thoroughly.
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4
Add the eggs one at a time, beating well after each addition. Ensure each egg is fully emulsified before adding the next to prevent the batter from curdling.
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5
Stir in the finely grated lemon zest and the optional splash of rum or anisette, mixing gently to distribute the aromatics.
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6
In a separate bowl, whisk together the sifted flour, baking powder, and the pinch of salt.
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7
Switch to a spatula or a large metal spoon. Gently fold the dry ingredients into the wet mixture in three batches. Do not overmix; fold just until no streaks of flour remain to keep the cake tender.
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8
The resulting batter should be thick, glossy, and hold its shape. Let the batter rest for 10 minutes at room temperature; this allows the flour to hydrate.
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9
Carefully spoon the batter into the paper molds, filling them only halfway. The cakes will rise significantly and you want that characteristic flat, golden top.
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10
Place the molds on a baking tray and slide them into the center of the oven. Bake for 20-25 minutes.
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11
Watch for visual cues: the edges should be a deep golden brown and the centers should be set but springy to the touch. A toothpick inserted should come out clean.
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12
Remove from the oven and allow the Sobaos to cool completely on a wire rack. The flavor actually improves after a few hours as the butter settles.
💡 Chef's Tips
Use the highest quality butter you can find, preferably grass-fed or European-style, as it is the primary flavor profile. Ensure your eggs and butter are at the same room temperature to prevent the batter from splitting during the creaming process. If you don't have traditional square paper molds, you can fold your own from parchment paper using origami techniques easily found online. Avoid using a fan-forced (convection) setting if possible, as it can dry out the delicate crumb; a standard top-and-bottom heat setting is best. Store them in an airtight container; they stay moist for up to 5 days and even freeze beautifully.
🍽️ Serving Suggestions
Serve with a tall glass of cold, whole milk for the most traditional Cantabrian experience. Pair with a hot café con leche or a bold espresso for a perfect Spanish breakfast. Lightly toast a slice and top with a dollop of orange marmalade or apricot preserves. Serve as a dessert alongside a small glass of sweet Sherry or Pedro Ximénez wine. Accompany with a side of fresh berries to cut through the richness of the butter.