Baking is a subject very close to my heart and I love to see how it is presented in other cultures and countries. Thankfully it is enjoyed worldwide so anywhere I go I can either gaze longingly through bakery windows or enjoy, with coffee, a local type of cake or pastry. Mostly I do a bit of both. Religion in Spain has been an important influence on Spanish baking and tortas are even mentioned in the Spanish translation of the Bible in the Book of Leviticus. The nuns of Spain have often sold a special cake locally made in their convent and usually these cakes are linked to a specific Saint. In Madrid I saw wonderful food including a huge and beautiful array of speciality tortes and tarts.
When I first saw this I thought it was black olive but no, its blueberries cooked right down to a jam like consistency. So perfect with cream or ice cream.
Fig or pumpkin and almonds is in this tarta, originating from the Mondonedo area of Galicia.
Lapeira from Galicia and is more of a bun than a cake and filled with vanilla creme patisserie. Divine decadence !
Spanish merengue - identical twin of meringue - gently kissed by a blow torch and total marshmallow inside.
This looks like a pecan pie - a Spanish version - the nut is bigger than a pine nut, probably almond but I could not quite tell. I love the glossy toffee look and wish I had stopped for a slice.
And of course bread - looking and smelling so enticing ! Much of the tapas we ate was served on either baguette slices or small rectangles of bread,lightly toasted and crustless.
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