“Borrachos Monrealeños” is a delicious traditional dessert from Monreal, Spain. The name translates to “drunken Monrealeños,” referring to the dessert’s characteristic soaking in wine or liqueur. Here’s a simple recipe you can follow:
Ingredients:
- For the cake:
- 4 large eggs
- 200 grams (1 cup) granulated sugar
- 200 grams (1 2/3 cups) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- For the syrup:
- 200 ml (3/4 cup) sweet wine or sherry
- 200 ml (3/4 cup) water
- 150 grams (3/4 cup) granulated sugar
- 1 cinnamon stick
- Lemon zest (from one lemon)
- For the topping:
- Powdered sugar
- Ground cinnamon
Instructions:
Making the Cake:
- Preheat your oven: to 180°C (350°F).
- Prepare the pan: Grease and flour a 9×13 inch baking pan or line it with parchment paper.
- Mix dry ingredients: In a bowl, whisk together the flour, baking powder, and salt.
- Beat eggs and sugar: In a separate large bowl, beat the eggs and sugar together until light and fluffy.
- Add vanilla: Mix in the vanilla extract.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, folding gently until just combined.
- Bake: Pour the batter into the prepared pan and bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake: Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Making the Syrup:
- Combine ingredients: In a saucepan, combine the sweet wine, water, granulated sugar, cinnamon stick, and lemon zest.
- Heat: Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes.
- Cool: Remove from heat and let the syrup cool slightly. Remove the cinnamon stick and lemon zest.
Assembling the Borrachos:
- Cut the cake: Once the cake is completely cooled, cut it into squares or rectangles.
- Soak the cake: Place the cake pieces in a shallow dish and pour the warm syrup over them, ensuring they are well-soaked.
- Refrigerate: Cover and refrigerate for at least 2 hours, allowing the cake to absorb the syrup.
Serving:
- Topping: Before serving, sprinkle the soaked cake pieces with powdered sugar and a pinch of ground cinnamon.
- Enjoy: Serve chilled and enjoy your Borrachos Monrealeños!
Feel free to adjust the sweetness and the amount of wine or sherry according to your preference. Enjoy this delightful Spanish treat!