Dish

Torta Bejarana

Bejarana Cake

Torta Bejarana is made by combining ground almonds, honey, eggs, and lemon zest to create a thick batter. The batter is then poured into a cake pan and baked in the oven until golden brown. The end result is a dense and slightly sweet cake that is perfect for pairing with coffee or tea. This cake is a great option for those who are looking for a gluten-free dessert that is still indulgent and delicious.

European cuisine› Mediterranean cuisine› Spanish cuisine

Dessert› Cake

Origins and history

Torta Bejarana is a traditional Spanish cake that originated in the town of Bejar in the province of Salamanca. It was originally made with wheat flour, but over time, ground almonds were used as a substitute to make it gluten-free. Today, Torta Bejarana is still a popular cake in Spain and is enjoyed by people of all ages.

Dietary considerations

Gluten-free, high in protein due to almonds and eggs.

Variations

Variations of Torta Bejarana include those made with different types of nuts or sweeteners, as well as those with added spices or citrus zest. The cake can also be topped with powdered sugar or a drizzle of honey.

Presentation and garnishing

To ensure a dense texture, beat the eggs until light and fluffy before adding them to the batter. When baking, keep an eye on the cake to prevent burning. To give the cake a shiny finish, brush it with a mixture of honey and water before baking. Torta Bejarana can be presented on a cake stand or platter and garnished with powdered sugar, honey, fresh fruit, or edible flowers.

Side-dishes

Torta Bejarana is typically served on its own or with a dollop of whipped cream. It pairs well with coffee or tea and can also be enjoyed as a dessert after dinner. It can also be served with fresh fruit or a scoop of ice cream.