Piononos de Santa Fe

Ingredients

• For the sponge cake: For the sponge cake:
• 4 large eggs 4 large eggs
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/2 cup (60g) all-purpose flour 1/2 cup (60g) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• Zest of 1 orange Zest of 1 orange
• For the filling: For the filling:
• 1 cup (300g) dulce de leche 1 cup (300g) dulce de leche
• 1/4 cup (30g) ground almonds 1/4 cup (30g) ground almonds
• For the topping: For the topping:
• 1/4 cup (30g) powdered sugar 1/4 cup (30g) powdered sugar
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 9g, 4g
• Carbohydrates (total, sugars): 45g, 35g
• Protein: 6g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and line a rectangular baking dish with parchment paper.
2. 2.
   In a large mixing bowl, beat the eggs and sugar together until light and fluffy.
3. 3.
   Sift the flour and baking powder into the egg mixture and gently fold until well combined.
4. 4.
   Add the orange zest to the batter and fold gently to incorporate.
5. 5.
   Pour the batter into the prepared baking dish and spread it evenly.
6. 6.
   Bake for 12-15 minutes or until the sponge cake is golden and springs back when lightly touched.
7. 7.
   Remove the cake from the oven and let it cool for a few minutes.
8. 8.
   In a small bowl, mix the dulce de leche and ground almonds until well combined.
9. 9.
   Carefully flip the sponge cake onto a clean kitchen towel and remove the parchment paper.
10. 10.
    Spread the dulce de leche mixture evenly over the sponge cake.
11. 11.
    Starting from one end, roll the cake tightly into a log shape.
12. 12.
    Cut the rolled cake into individual portions, about 1 inch thick.
13. 13.
    In a separate bowl, mix the powdered sugar and ground cinnamon.
14. 14.
    Dust the Piononos with the cinnamon-sugar mixture.
15. 15.
    Serve the Piononos de Santa Fe at room temperature and enjoy!

Treat your ingredients with care...

• Orange zest — Make sure to use organic oranges and wash them thoroughly before zesting to avoid any pesticide residue.
• Dulce de leche — If you can't find dulce de leche, you can make your own by simmering sweetened condensed milk for a few hours until it thickens and caramelizes.

Tips & Tricks

• For an extra touch of indulgence, serve the Piononos de Santa Fe with a dollop of whipped cream or a scoop of vanilla ice cream.
• If you prefer a more pronounced citrus flavor, you can add a few drops of orange extract to the sponge cake batter.
• Experiment with different fillings such as chocolate ganache or fruit preserves to create your own unique variations.
• To make the Piononos ahead of time, store them in an airtight container at room temperature for up to 2 days.
• If you want to add a crunchy texture, sprinkle some toasted almonds on top of the Piononos before serving.

Serving advice

Serve the Piononos de Santa Fe as a delightful dessert after a Spanish-inspired meal. They can be enjoyed on their own or paired with a cup of hot coffee or tea.

Presentation advice

Arrange the Piononos on a serving platter, dusted with an extra sprinkle of powdered sugar and cinnamon. Garnish with a fresh orange slice or a sprig of mint for an elegant touch.