Spanish Cuajada
Ingredients
- 166.7 gSweet yogurt or fermented milk on a bed of fruit (plain)
- 2 pcEgg (whole)
- 100 gWhite sugar
- 100 gWheat flour (sifted)
- 66.7 gUnsalted butter (melted)
- 0.7 pcCitrus limon (L.) Burm. f. (zested)
- 0.7 tspCinnamon powder
- 166.7 gSheep's milk yogurt
Method
A dense and melting texture, between a flan and a travel cake. The surface is beautifully golden, releasing clear notes of cinnamon and lemon.
- 1
In a mixing bowl, whisk the eggs with the white sugar until the mixture turns pale and doubles in volume.
- 2
Melt the butter over low heat. It should be liquid but not browned.
- 3
Incorporate the yogurts and melted butter into the mixture. Mix vigorously to obtain a smooth texture.
- 4
Add the sifted wheat flour, powdered cinnamon, and lemon zest. The mixture should coat the spoon without any lumps.
- 5
Pour into a buttered dish. Bake at 180°C for 45 minutes. The top should be uniformly golden and a knife blade should come out dry.
Frequently asked questions
How do you get this dish right?
- Use a terracotta dish for gentler heat distribution.
- Allow to cool completely before slicing, the texture stabilizes as it rests.
How long does this dish keep?
Can be kept for 3 days in the refrigerator. Cover with a cloth to prevent the crust from drying out.
