Easy Spanish Dessert Recipes
Most countries have a large smorgasbord of desserts. Spain is no different. Spaniards boast of a wide variety of desserts, amalgamated into their cuisine from the Roman to the Arab influences
Spanish cuisine has a long tradition of sweets for dessert. The assorted regions of Spain each have their very own specialties and desserts from Spanish-speaking countries all over the world are also enjoyed by Spaniards. Spanish desserts are usually cakes and pastries, as well as custards along with other cream desserts made from simple, 100 % natural ingredients.
Most countries have a large smorgasbord of desserts. Spain isn’t any different. Spaniards boast of a wide variety of desserts, amalgamated to their cuisine from the Roman to the Arab influences. For example, the Moors introduced refined sugar to Spain, and also the Aztecs chocolate. Hence, the vibrancy of its culture reflects in the desserts too. While the Spanish often savor sumptuous desserts on special events, they do like to finish the meals they eat typically with something sweet to impress their palate even on ordinary days. Dessert on their behalf can simply be prepared with fruits or dairy items. Continue reading for some easy Spanish dessert recipes.
Spanish Oil Cakes
- 1 tbsp Dry Yeast
- 6 tbsp Spanish Virgin Olive Oil
- 12 tbsp Warm Water
- 1 tsp Salt
- 2.1/3 cups Unbleached White Flour
- Granulated Sugar for topping
- Anise seeds for topping
- Mix tepid to warm water, yeast, salt and essential olive oil in a large mixing bowl before the yeast dissolves completely.
- Gradually add flour and sprinkle water up until the dough has a smooth consistency. Make use of a kitchen towel to cover the bowl. Let it rest in a warm spot for Half an hour.
- Heat oven to 450 degrees F.
- Grease 2 cookie sheets with oil. Turn the dough out onto a floured board. Pinch off a little amount of dough and use both hands to roll into a ball about 1½ times the dimensions of a golf ball.
- Using a rolling pin, roll the ball of dough out until very thin. Unveil the dough into approximately 8-inch circles. Carefully transfer each one of these from the cutting board to the cookie sheet. Sprinkle with sugar and anise seeds.
- Place cookie sheets within the pre-heated oven and bake. After approximately Ten to twelve minutes, if the edges are turning brown, take them off from the oven and cool slightly. Serve warm like a light dessert.
Spanish Hot Chocolate
- ½ cup Unsweetened powdered Cocoa
- 1 cup Sugar
- 7 tsp Corn flour
- ½ cup Water
- 4 cup Milk
- Mix the cocoa and sugar together.
- Dissolve the corn flour within the water and combine with the cocoa-sugar mixture inside a medium-sized saucepan. Stir until it’s a smooth paste.
- Begin heating this mix, continuously stirring it having a whisk. Gradually pour within the milk. Continue stirring while you bring it to a simmer.
- Simmer, stirring often, for around 10 minutes. The cocoa is prepared when it thickens and is glossy and smooth.
- 4 Bananas
- Grated rind and juice of 1 Orange
- 2 tbsp Dark Rum
- 50g Brown Sugar
- 30g Butter
- Peel and slice the bananas. Put the slices in a heat proof serving dish.
- Pour the orange juice and rum over the sliced bananas, then sprinkle using the sugar and grated rind of the orange.
- Cut the butter into small cubes and put on top of the bananas.
- Cover with foil and put in a 180 degrees F preheated oven for Fifteen minutes.
- Serve warm with fresh cream or vanilla frozen treats.