← Nouns Cooking · Spanish

Ingredients

• 250 g unsalted butter, very soft
• 250 g caster sugar
• 4 medium eggs, at room temperature
• 250 g plain flour
• 12 g Baking powder
• 1 lemon, zest only
• 1 pinch Salt
• 1 tbsp Rum (optional)

Method

1. Heat the oven to 180°C (350°F). Set 12 rectangular paper cases (or muffin cases) on a baking tray.
2. Beat the butter and sugar with an electric whisk for 5 min, until very pale and fluffy.
3. Beat in the eggs one at a time, mixing well after each. Add the lemon zest, salt and rum, if using.
4. Sift in the flour and baking powder and fold until smooth. Spoon the batter into the cases, filling them two-thirds full, and sprinkle a little sugar over each.
5. Bake for 20–25 min, until golden on top and a skewer comes out clean. Cool on a rack.

Tips

• They keep for 4–5 days in an airtight tin and actually get moister.
• The rum is traditional in some villages but optional; leave it out for children.

Sources

Written in our own words after cross-checking these recipes:

Bon Viveur Directo al Paladar The Spanish Chef (Omar Allibhoy)