Reimagined Nougat: From Andalusian Origins to Oven-Free Cake

Nogat is a festive Christmas treat that holds a special place in Spain and many Latin American nations. Its roots trace back to Andalusian times, evolving into a family of variants that carry distinct flavors and textures.

Traditionally, nougat is a confection built on almonds, honey, sugar, and egg whites. Two primary styles stand out: the soft version known as Jijona and the hard variant called Alicante. While they differ in texture and how they’re produced, both share a signature, irresistible sweetness that delights palates across generations.

The making of nougat is a craft that blends time-honored technique with careful precision. It begins with choosing high-quality almonds and toasting them lightly. These almonds are then combined with honey heated to a specific temperature. The mixture is cooked slowly with steady stirring until the desired consistency is achieved. For Jijona, the dough is ground into a velvety paste, whereas Alicante nougat uses whole almonds, yielding its characteristic crunchy bite.

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Soft nougat cake recipe without oven

Now comes the most delightful part: how to craft a soft nougat cake without using an oven. This method offers a fresh take on nougat flavor and texture, inspired by a popular short video from a well-known cooking channel.

• 300 grams Jijona soft nougat

• 200 ml whipped cream

• 20 Maria biscuits

• 40 grams butter

• half a glass of milk

• 300 ml milk

• 60 grams sugar

• 4 sheets gelatin

1. Crush the biscuits until they become fine crumbs.

2. Prepare the base. Melt the butter and blend it with the crushed biscuits and milk, stirring until a cake base forms. Place this mixture into a removable mold, line the bottom with paper, and press firmly to shape the base. Refrigerate to set.

3. Make the nougat cream. Soften the gelatin sheets. Crumble the Jijona nougat and mix with hot milk until a uniform mass forms. Stir over medium heat until the nougat melts completely.

4. Incorporate the cream and sugar, mixing until the mixture is smooth and homogeneous.

5. Combine ingredients. Add the gelatin sheets and mix until fully incorporated.

6. Assemble the cake. Pour the nougat mixture over the cookie base inside the mold.

7. Chill the cake. Refrigerate for at least six hours to allow it to firm up.

Optional decorations include walnut or almond pieces, or small shards of nougat to finish the presentation. Enjoy!