Sobaos from Cantabria
Tipo de receta: Dessert
Cocina: Spanish
Raciones: 16
Recipe for flat buttery cakes typical from the north of Spain
Bread dough
  • 300g bread flour
  • 200g water
  • 5g dry baker's yeast
  • 1 pinch salt
Or... wild starter
  • 500g, 65% baker's percentage
Sobao batter
  • 500g bread dough from the previous step
  • 280g sugar
  • 250g softened butter
  • 2 eggs
  • 8g baking powder (1½ tsp)
  • 1 dash of anise liquor or rhum
  • Zest of 1 lemon
  1. If you use bread dough, prepare it by kneading the ingredients. Then leave it to ferment.
  2. If you use a wild starter, start preparing it 1 or 2 days in advance, using your regular starter to make a 65% hydration starter. Ideally feed it a couple of times a day, to avoid excessive acidity. Although some people like the tangy flavor it imparts, as it is similar to the one buttermilk or yogurt give.
  3. Mix the rest of the ingredients: sugar with lemon zest and baking powder, egg, liquour and butter, in that order, until everything is well blended. The batter should be quite runny, so that it can be poured into molds.
  4. Pour the batter into the paper cups halfway (do not overdo it or it will spill over) and place the paper cups on a tray close together to keep their shape, as they tend to spill (1).
  5. Cook the sobaos about 20-25 minutes at 170ºC (fan), always in the bottom section of the oven. In my oven the last 5 minutes you can also turn the overhead heat, to brown them properly (you know that if your oven is not fan-assisted you must increase the temperature by 15-20°C).
(1) If you use plain parchment paper, I strongly recommend you to make the cups with a double layer of paper.
Recipe by Recetas caseras con fotos paso a paso de El Invitado de Invierno at