Traditional mojicones with olive oil

mojicones

How I like traditional desserts! And the good thing is that we have so much variety in our country that it is always difficult to reach everyone no matter how many we try. For example, I had never heard of the mojicones, until recently and it has not been until this week when I tried them.

The RAE says that the mojicón is a kind of thin bun that is eaten mainly with chocolate. And who says with chocolate says with a glass of milk, A coffee... the point is to wet it. Typical of Castilla La Mancha, They are one of those biscuits that soak up all the liquid if you don't care.

Conclusion very fluffy and very similar to cupcakes in terms of preparation. If you don't usually dare with pastries, this is a good recipe to get out with flying colors. Will you dare to try them? Go preparing both the paper and metal molds that we started!

The recipe

Traditional mojicones with olive oil
Mojicones are typical cakes from Castilla La Mancha that are usually eaten with chocolate. Very fluffy we encourage you to prepare them.
Author
Recipe type: Dessert
Rations: 12
Preparation time: 
Cooking time: 
Total time: 
Ingredients
  • 6 eggs L
  • 350 g. of sugar
  • 150 g. Of olive oil
  • 1 teaspoon vanilla essence
  • 400 g. Of flour
  • 15 g. chemical yeast
  • Icing sugar
Preparation
  1. Beat the eggs with the sugar in a bowl at high speed until pale and doubled in volume.
  2. Then, we add the oil and vanilla and beat at medium speed until integrated.
  3. Then we mix the sifted flour with the yeast and add the mixture to the bowl, beating at a gentle speed to integrate it.
  4. Once it is incorporated we fill the molds of paper for cupcakes that we will have placed inside the metal ones until reaching half a centimeter from the edge.
  5. We turn on the oven at 190ºC and when it is hot, we put the mojicones in and bake them for approximately 15-18 minutes.
  6. when they are done we remove from the oven and let them temper for a few minutes before removing them from the metal holes.
  7. Then we let these traditional mojicones cool completely to try them.

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