In this installment
Olive Oil & Anise Tortas
Spanish Chocolate Dipped Figs
Spanish Fig & Almond Cake
Olive Oil & Anise Tortas
Olive Oil tortas originated around Seville, Spain centuries ago as a way for local bakers to capitalize on the huge amount of olive oil being produced in the region. They made these flat, blistered flour disks with a hint of sweetness and they really caught on, due in no small part to the fact that a quarter of their weight was olive oil (and pretty good olive oil at that).
Ines Rosales was one of those local bakers and around 1910 she started selling tortas out of her own kitchen. As their popularity grew, she hired local widows to help with the work load. Soon, her kitchen oven couldn’t handle the work and she made a deal with the town bakery to rent their kitchen to make her tortas.
They’re topped with a bit of sugar and have hints of anise in the dough and on top, giving it a fresh, bright, herby aroma.
Spanish Chocolate Dipped Figs
These once unheard of figs have become so popular that we often have trouble keeping them in stock. They’re so good it makes me wonder why they didn’t become popular sooner.
Tender, sweeter than usual Calabacita figs are sun dried, filled with soft chocolate truffle cream and a hint of liqueur, then dipped in dark chocolate. They’re as good as they sound, perhaps better, and beat your mall-bought chocolates any day.
The figs themselves are luscious, rich, and full-bodied with a gentle sweetness. Their scent has just a hint of the liqueur in the filling. The flavor it imparts is subtle, though it adds another layer of richness without being noticeably alcoholic. The outer layer of chocolate is soft and also very deep, and collaborates deliciously with the fruit. Together, the flavors and textures of these figs are succulent and lush.
If by some miracle you manage to not gobble all the figs up in a few days, they’ll last for months.
Spanish Fig & Almond Cake
In Spain, they might call this “fig bread.” Originating from the Middle East centuries ago, sweet treats like this fig cake are as much a part of Spain’s gastronomic identity as Jamón Serrano or piquillo peppers.
From Valencia, this fig and almond cake is made from pajarero figs and Marcona almonds. Pressed till it’s about 3/4 inch thick, it’s dense, sweet, not at all bitter.
Slice and enjoy alongside a sliver of Artisanal Manchego from Spain, or chop it up for salads or ice cream. Or do they like do in Spain and have some as a snack alongside a small cup of black coffee.