San Sebastian cake, or Tarta de San Sebastian, is a traditional dessert that originates from the Basque Country in northern Spain. This decadent cake is made with a buttery shortbread crust and filled with a creamy almond-flavored pastry cream. It is then topped with a layer of crisscrossed pastry strips and baked to perfection. In this blog post, we’ll take a closer look at the history and ingredients of this delicious cake.
History of San Sebastian Cake
The origins of San Sebastian cake are somewhat mysterious. Some historians believe that it was first created by a pastry chef in San Sebastian, a coastal city in the Basque Country, in the early 19th century. Others speculate that the cake may have been influenced by French cuisine, which was popular in the region at the time.
Regardless of its origins, San Sebastian cake quickly became a beloved dessert throughout the Basque Country and beyond. Today, it is a staple of Basque cuisine and is enjoyed by locals and visitors alike.
Ingredients of San Sebastian Cake
One of the key ingredients in San Sebastian cake is almond flour. This gives the pastry cream its distinctive nutty flavor and creamy texture. Other ingredients in the filling may include milk, sugar, cornstarch, and eggs.
The shortbread crust is made with butter, sugar, and flour. Some recipes may also call for almond flour to be added to the crust for extra flavor.
Finally, the lattice-like topping is made with strips of puff pastry that are arranged in a crisscross pattern. The pastry is then brushed with an egg wash and sprinkled with sugar before baking.
In conclusion, San Sebastian cake is a delicious and fascinating dessert that has been enjoyed in the Basque Country for generations. Its rich history and unique ingredients make it a must-try for anyone interested in exploring the culinary traditions of northern Spain. So why not give it a try and impress your friends
