Spanish recipes dessert | Sobao Pasiego
⭐ Rating: 4.8/5 (based on home cooking experiences)
👨🍳 By Chef Omar Allibhoy
🕒 Prep Time: 15 minutes
🍳 Cook Time: 25 minutes
⏰ Total Time: 40 minutes
🥘 Servings: 12 sobaos
📊 Difficulty Level: Medium
Growing up in Madrid, I always dreamed of mastering the art of making sobao pasiego, that heavenly butter cake from Cantabria that fills your kitchen with the most intoxicating aroma. Today, I'm thrilled to share this authentic Spanish dessert recipe that has become a staple in my cooking classes here in London.
The sobao pasiego isn't just another Spanish dessert - it's a piece of cultural heritage that brings families together over morning coffee or afternoon merienda.
What is sobao pasiego?
Sobao pasiego is a traditional Spanish butter cake that originated in the Cantabria region. This beloved Spanish recipes dessert holds a special place in Spain's culinary heritage. The texture is incredibly unique - somewhere between a sponge cake and a butter cake, with a characteristic golden-brown top that makes it instantly recognizable.
Ingredients for sobao pasiego
250g unsalted butter (room temperature)
250g sugar
4 large eggs (room temperature)
250g all-purpose flour
1 tablespoon honey
Zest of 1 lemon
8g baking powder
1 teaspoon vanilla extract
A pinch of salt
Serving suggestions
The beauty of sobao pasiego lies in its versatility. In my cooking classes, I love showing how this Spanish recipes dessert can be enjoyed in various ways:
Traditional: Warm with your morning coffee
Modern twist: Lightly grilled (sobao pasiego a la plancha)
Dessert style: Served with hot chocolate sauce
Breakfast: Topped with fresh berries and honey
Cultural significance
In my journey as a Spanish chef in London, I've found that sobao pasiego is more than just a dessert - it's a conversation starter, a way to connect people with Spanish culture. When I serve these at my catering events, they always spark joy and curiosity about Spanish cuisine.
Step-by-step preparation
Preheat your oven to 180°C (350°F) with a rack in the middle position.
Using a stand mixer or electric hand whisk, cream butter and sugar for exactly 5-7 minutes until pale and ultra-fluffy (this step is crucial for the characteristic texture).
Incorporate eggs one at a time at medium speed, ensuring each is fully integrated before adding the next.
Gently fold in honey, fresh lemon zest, and vanilla extract until just combined.
In a separate bowl, sift flour, baking powder, and salt together twice to ensure even distribution.
Using a large metal spoon, fold the dry ingredients into the wet mixture in three stages, maintaining as much air as possible.
Line traditional sobao molds or paper cases with the characteristic pleated paper (available in my online shop).
Fill each mold 2/3 full - the batter will rise significantly.
Bake for 25-30 minutes until the tops are golden brown and a skewer inserted comes out clean.
Professional tips for the perfect sobao pasiego
As someone who's been teaching this authentic Spanish dessert recipe for years, I can tell you that the secret lies in the details. Always use room temperature ingredients - this isn't just chef talk, it genuinely affects the texture of your sobao pasiego.
The butter quality is crucial; use the best you can find. When mixing, be gentle after adding the flour - we want to keep that characteristic light texture.
Remember, the key to a perfect sobao pasiego is patience and love for the process. This recipe has been passed down through generations, and now it's your turn to create these magical moments in your kitchen.
¡Buen provecho!