The homemade spoge cake recipes are perfect for preparing with the family or relaxing in the kitchen, obtaining a sweet breakfast and a delicious snack as a result. Normally these recipes are made with chocolate or yogurt, but today we wanted to give it our touch. In Spain we have products of excellent quality, perfect to add to delicious recipes, so why not take advantage of them? Let’s start!
In a bowl, beat the eggs with the sugar until they foam and a whitish mixture is achieved. Continue with the mixer pouring the oil little by little, as well as the orange juice and its zest. Add the flour and the previously sieving baking powder. This last step is better done manually, that is, without the mixer, at least until the ingredients are combined or the flour could leak out. Heat the oven to 180ºC and grease the mould for the Valencian orange cake recipe. It will take approximately 40 minutes. To make sure it is done on the inside you can prick it with a toothpick, if it comes out clean it will be done.
Another product with a Protected Designation of Origin is Reinetas del Bierzo apples, a reference in Castile and León. The climate and orographic conditions of the region of El Bierzo in León exceptionally encourage their production. The result is an apple with balanced proportions of acidity and sugar. In a cake, the results are indescribable.
In a bowl, beat the sugar with the butter at room temperature. Add the eggs and continue to beat. Sieve the flour, vanilla sugar and baking powder and put them in the bowl while continuing to beat or stir. Include the cinnamon and the apples previously peeled and cut into pieces. Grease a cake mould and pour in the mixture. Bake at 180ºC for 30 minutes.
We continue preparing homemade sponge cake recipes with Spanish ingredients, in this case with butter from Soria. This dairy product has its origin in Soria and has a Designation of Origin. Different varieties are made: natural, sweet and salty. The homemade sweet butter is prepared with natural ingredients such as milk, sugar and water, adding sugar syrup. This gives it a very creamy texture. The sweet version is perfect for use in baking, obtaining a cake with a more intense flavour.
Start by placing the butter at room temperature with the sugar in a bowl and mixing with the help of a whisk. When the mixture becomes whitish, add the eggs and milk, little by little, while stirring constantly. Finally, add the flour and the previously sifted baking powder. Pour the dough into a baking mould greased with butter or oil. Heat the oven to 180ºC and bake for 45-50 minutes, checking towards the end of the process that it does not remain raw or dry.
In Spain we are fortunate to have high quality products such as raisins from Málaga, which also have a Designation of Origin. This designation includes raisins produced in the municipalities of Casares, Manilva and Estepona. With this recipe for raisin cake it will be difficult not to lick your fingers. Although we know that there are not many fans of raisins, their devoted followers can not remain without trying it.
While preparing the cake dough, leave the raisins in warm water. Beat the eggs and sugar in a bowl. They will be ready when you get a foamy consistency. Pour the yogurt together with the flour and the sifted baking powder. Continue beating and add the oil. Drain the raisins and add to the mixture, stirring by hand. Grease a mould and pour the dough into it. Put it in the oven at 180ºC for 40-45 minutes. Tip: to prevent the raisins from falling to the bottom of the cake, you should cover them with a little flour before putting them in the dough.
The popularity of the cherries of the Jerte Valley is not to be denied. Also known as picota, this Designation of Origin is in charge of the cherries harvested in the Jerte valley and in the region of La Vera, in Cáceres. Its prestige is international, as it is exported to countries such as France, the United Kingdom and Germany. Its use in baking is very common. The recipe for Jerte cherry cake is a little more elaborate but the result is worth it.
It will take more effort to clean the cherries, remove their stems and remove the pits (splitting them in half). Keep in a bowl. In a bowl, beat the sugar and the butter until a nearly white mixture is obtained. Add the eggs and mix in, as well as the yogurt and vanilla, one at a time. With a spatula, blend in the cherries, although some are reserved for the topping. Grease the cake mould with butter or oil (you can also put it in with baking paper and it doesn’t need to be greased), add the mixture and put it in the oven preheated to 180ºC for 35-40 minutes. When ready, let it cool down before eating.
*Tip: For the preparation of all the recipes the oven must be preheated when introducing the cake.
