Ingredients with Measurements:
- 500g all-purpose flour
- 250g sugar
- 250g unsalted butter, softened
- 4 eggs
- 1/2 cup milk
- 1/4 cup anise liqueur
- 1 tbsp anise seeds
- 1 tbsp orange zest
- 1 tsp baking powder
- 1/2 tsp salt
Special equipment needed:
- Stand mixer or hand mixer
- Mixing bowls
- Loaf pan
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease a loaf pan and line it with parchment paper.
2. In a mixing bowl, combine the flour, baking powder, and salt. Set aside.
3. In another mixing bowl, cream the butter and sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Mix in the anise liqueur, anise seeds, and orange zest.
6. Gradually add the flour mixture and milk, alternating between the two, and mix until just combined.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the sobao cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 50-60 minutes
Total time: 1 hour 10 minutes
5. Temperature:
Preheat the oven to 350°F (180°C).
Serving size:
This recipe makes one loaf of sobao pasiego, which can be sliced into 8-10 servings.
Nutritional information:
Calories: 420
Fat: 20g
Saturated Fat: 12g
Cholesterol: 115mg
Sodium: 180mg
Carbohydrates: 53g
Fiber: 1g
Sugar: 26g
Protein: 6g
Substitutions for ingredients:
- Anise liqueur: You can substitute with any other liqueur of your choice, such as rum or brandy.
- Anise seeds: You can substitute with fennel seeds or omit them altogether.
- Orange zest: You can substitute with lemon zest or omit it altogether.
Variations:
- Chocolate sobao: Add 1/2 cup cocoa powder to the flour mixture and reduce the amount of flour by 1/2 cup.
- Almond sobao: Add 1/2 cup ground almonds to the flour mixture and reduce the amount of flour by 1/2 cup.
- Lemon and poppy seed sobao: Substitute the orange zest and anise seeds with lemon zest and 2 tbsp poppy seeds.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar to ensure a smooth batter.
- Do not overmix the batter once you add the flour mixture to avoid a tough sobao.
- Let the sobao cool completely before slicing it to prevent it from crumbling.
Storage instructions:
Store the sobao in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the sobao, wrap it in foil and warm it in a 350°F (180°C) oven for 10-15 minutes.
Presentation ideas:
Slice the sobao and serve it on a platter with fresh fruit and a dusting of powdered sugar.
Garnishes:
Dust the sobao with powdered sugar or top it with whipped cream and fresh berries.
Pairings:
Serve the sobao with a cup of coffee or tea for a delicious breakfast or afternoon snack.
Suggested side dishes:
Pair the sobao with a side of fresh fruit or a yogurt parfait for a balanced breakfast.
Troubleshooting advice:
- If the sobao is too dry, add a splash of milk to the batter.
- If the sobao is too moist, bake it for an additional 5-10 minutes.
Food safety advice:
Make sure to use fresh ingredients and wash your hands and equipment thoroughly before preparing the sobao.
Food history:
Sobao pasiego is a traditional cake from the Pasiego region of Cantabria, Spain. It is typically made with simple ingredients and has a dense, moist texture.
Flavor profiles:
The sobao has a sweet, buttery flavor with hints of anise and orange.
Serving suggestions:
Serve the sobao as a dessert or snack with a cup of coffee or tea.
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Region: Spanish