Entree: Spain – Cantabria – Sobaos Pasiegos (Small rich buttery sponge cakes traditionally from Cantabria)

Serving Size: 8

Approximate Time

Prep 15 min

Cook 20 min

Additional 5 min

Total 40 min

Ingredients

- 8 oz (225 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 4 large eggs (approx. 200 g)
- 1 1/2 cups (180 g) all-purpose flour
- 1 tsp (4 g) baking powder
- 1/8 tsp (1 g) fine sea salt
- Zest of 1 lemon
- 1 tbsp (15 ml) dark rum
- 2 tbsp (30 ml) whole milk, if needed to loosen batter
- Butter for greasing molds or paper molds

Instructions

1. Preheat the oven to 350°F (180°C). Grease 8 individual rectangular or round molds (or line with paper molds).
2. Beat the softened butter and sugar together until very pale and fluffy, about 5–7 minutes.
3. Add the eggs one at a time, beating well after each addition until fully incorporated.
4. Stir in the lemon zest and dark rum.
5. Sift together the flour, baking powder, and salt; gently fold into the butter-egg mixture until just combined. If batter seems too thick, stir in up to 2 tbsp (30 ml) milk.
6. Spoon the batter into prepared molds, filling each about three-quarters full.
7. Bake for 18–25 minutes at 350°F (180°C) until the tops are domed and golden and a skewer comes out clean.
8. Cool in the molds for 5 minutes, then turn out onto a rack to cool slightly. Serve warm or at room temperature.