Bolo de Manteiga Cântabro (Sobao Pasiego)
Sobao pasiego Diga: so-BOW pah-SYEH-go
O sobao pasiego é um tradicional bolo esponjoso amanteigado do vale de Pas, na Cantábria, Espanha. Feito com ingredientes simples de despensa e uma alta proporção de manteiga, tem uma migalha macia e densa e um sabor rico e doce que derrete na boca. É uma sobremesa e um lanche de café da manhã querido em toda a Cantábria, frequentemente apreciado com café ou mergulhado no leite. Seu nome vem da palavra espanhola "sobar", que significa amassar, refletindo o método tradicional de trabalhar a massa à mão.
Bolo de Manteiga Cântabro (Sobao Pasiego)
Sobao pasiego
Pronunciado so-BOW pah-SYEH-go
- Rende
- 8
- Prep
- 20 min
- Cozimento
- 45 min
- Total
- 1 h 5 min
- Nível
- Médio
Também sem nozes.
Alergênicos: contém glúten, leite, ovo. Verifique os rótulos dos ingredientes embalados.
Ingredientes
As quantidades foram ajustadas. O tempo de cozimento e o tamanho das formas permanecem os mesmos.
Modo de preparo
Preheat oven to 350°F (175°C). Grease and line an 8-inch (20 cm) square baking pan with parchment paper, leaving overhang on two sides.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, beat the softened butter and sugar with an electric mixer until pale and fluffy, about 4 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and lemon zest.
Gradually add the flour mixture to the butter-egg mixture, beating on low speed until just combined and no dry streaks remain. The batter will be thick.
Transfer the batter to the prepared pan and smooth the top with a spatula.
Bake for 40-45 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
Cool in the pan for 15 minutes, then lift out using the parchment and cool completely on a wire rack.
Variantes regionais
Some bakers add a touch of anise liqueur or replace part of the butter with lard for a slightly different richness. Modern versions sometimes include chocolate chips or are baked in individual paper molds for portability.
Notas do cozinheiro
- Use room-temperature ingredients for the best emulsion and rise.
- Do not overmix once the flour is added to keep the texture tender.
- The cake tastes even better the next day after the flavors have settled.
Sirva com
Coffee, café con leche, or a glass of cold milk. Also excellent with fresh berries or a dusting of powdered sugar.
Antecipe e armazenamento
Stores well in an airtight container at room temperature for up to 4 days. Can be frozen for up to 2 months; thaw at room temperature.
