I wat not sure how to translate this recipe, as all the option seemed odd. Finally, I decided to translate it literally: glass cake. For sure, we will not add glass to the list of the ingredients, but the name comes from the resemblance between this recipe and glass: both are flat, cracky, crunchy (well, I never ate real glass). Amazingly easy to do, but extremely good. It is very typical in Catalonia, although you might find similar variations in other places. The one I'm presenting here follows the traditional one with pine seeds and anise liquor (Anisette). Even if you find it odd, it provides the characteristic aroma and cracky texture to the recipe. Don't worry about the alcohol content, as when applied to the surface while still piping hot, it will evaporate. Hope you give it a try!
Ingredients for 2 flat cakes:
-250 gr plain flour
-5 gr salt
-2 gr dry yeast
-100 ml lukewarm water
-50 ml olive oil
-Pine seeds (or sliced almonds)
-Sugar
-Anisette
Directions:
1-mix the flour, yeast and salt into a bowl. Pour 40 ml out of the 50 ml olive oil and all water and mix until well combined. Set aside for 30 min.
2-Preheat the oven to 250ºC (or the max temperature you can get). Divide de dough in two pieces and form two balls with your hands. Leave it rest for another 5 minutes.
3-with the help of a pin, roll out the dough as much as you can (the most critical part of the preparation!). Transfer onto a tray or baking paper sheet.
4-rub the surface with olive oil and sprinkle on pine seeds (or almond slices) and some sugar (not much).
5-Bake for 8-10 min or until golden brown. Immediately after distribute a nice amount of anisette onto the surface to create the shiny glass-like texture.
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