Elche cake: a beloved Spanish dessert with a traditional flair
Elche cake is a favorite for fans of classic Spanish pastries. This recipe yields 15 servings, making it perfect for celebrations or a special at-home treat that serves plenty of guests.
Origin stories for this dessert live at the intersection of culinary history and regional pride. A well-loved source notes that while the dish shows clear Arab influences, its exact origins remain a bit elusive. The Valencian Community and Murcia both claim it as part of their culinary heritage, with each city offering its own version. This page explains how the same concept can take on slightly different forms depending on where it is prepared.
There is also a comparison to another similarly named cake from Santiago. Although the ingredients align, the construction method diverges, producing distinct textures and flavors in each version.
One description emphasizes a cake that is intensely flavored and rich: the cake is soaked in a potent syrup, then rests for several hours to allow the syrup to mellow, before being topped with meringue that is briefly caramelized for a final, dramatic finish.
Ingredients for Elche cake sponge cake
- 250 grams almond flour. It excels when the almond meal is slightly coarse rather than ultra-fine, which helps with texture.
- 30 grams loose flour or starch. Starch is a friendly option for celiac-friendly adaptations.
- 100 grams sugar. This provides the expected sweetness and balance for the cake.
- 5 eggs. They contribute structure and moisture to the batter.
- 500 grams almond flour combined with sugar and starch (for the batter’s base and sweetness balance).
- 500 grams sugar for the syrup and overall sweetness.
- 500 grams meringue, used to create a creamy, sweet layer atop the finished cake.
How to prepare Elche cake?
Preparation begins with the cake batter. Whip the egg whites to a stiff meringue, then gradually add sugar while maintaining the firm texture. Incorporate the yolks one by one at a slow speed to keep the mixture light.
Dry ingredients are then folded in. Mix the flour or starch with the ground almonds, and gently fold this dry blend into the egg mixture with a spatula to preserve airiness.
Shaping and baking follow. Pour the batter into a mold and bake at 170°C for about 30 minutes, until it is cooked through and takes on a light golden tone.
Preparing the syrup comes next. In a saucepan, combine water and sugar and bring to a boil without stirring. The syrup should simmer and thicken slightly before use.
Soaking the cake. Once the cake has cooled completely, submerge it in the hot syrup. Begin at the edges and work toward the center to ensure even absorption. Allow the cake to rest for several hours to release any excess liquid; overnight is ideal for the best flavor and texture.
Finishing with meringue. Cover the cake with a generous layer of meringue, pipe decorative shapes if desired, sprinkle with granulated sugar, and briefly torch to toast the surface for a crisp, golden finish.
This Elche cake represents a traditional dessert that blends distinctive flavors and textures to create an unforgettable culinary experience.
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