How we like them in Bezzia that traditional sweets. Especially, those as simple as that traditional sobada from La Rioja ideal to accompany a cup of milk, coffee or hot chocolate. A good cup since this extremely fluffy sweet will soak up, before you know it, everything you put in front of it.
The simplicity of this traditional sweet makes it possible for anyone to make it at home. The ingredient list is short and the ingredients are very common; it is more than likely, in fact, that you can find them all in your pantry. And it doesn't require any special tools either, beyond a mixer.
If you have one you can prepare this cake that spreads and a lot. They come out 12 quite generous portions, But don't worry if there aren't that many of you because in case no one repeats, you could keep it in an airtight container and in a cool place for up to five days without a problem. What are you waiting for to try it?
Ingredients (22x30x8 cm mold.)
- 5 eggs
- 240 g. of sugar
- 150 g. sunflower oil
- 190 g. milk
- 380 g. pastry flour
- 20 g. chemical yeast
Step by step
- Pre-heat the oven at 180 ° C.
- Beat the eggs with the sugar at high speed for 10 minutes until obtaining a whitish mixture whose volume has tripled the initial one.
- Without stopping beating, now at medium speed, Gradually add the oil.
- Then do the same with the milk until integrated.
- Finally Gradually add the flour and yeast sifted while beating on low speed.
- Grease the mold or cover it with parchment paper before pouring the batter into it.
- Last sprinkle sugar generously over the entire surface.
- Take the mold to the oven and bake for 30 or 35 minutes or until a toothpick inserted comes out clean.
- Only then take the pan out of the oven and let it cool down for 10 minutes before unmold the sobada on a rack so that it finishes cooling down.
- Enjoy the traditional sobada of La Rioja with a good glass of milk, a cup of coffee or hot chocolate.
