The Txintxortas They are a traditional sweet during the winter in the Basque Country. Also in other parts of our geography, where they are known by other names: pork rind cakes, txantxingorri cakes… All of them collect flavors typical of the pig slaughter.
The txintxorta has the chicharrón as its protagonist. A ingredient of the slaughter which is combined with flour, sugar, eggs, butter and cinnamon, to create a cake that after being baked acquires a beautiful golden color. A great bite to enjoy for breakfast with a few pieces of fruit.
Txintxorta, a winter sweet
Txintxorta is a sweet typical of winter, from the slaughter of pigs. Its main ingredient is pork rinds. Do you dare to try it?
Author Maria
Recipe type: Breakfast
Rations: 8
Preparation time:
Cooking time:
Total time:
Ingredients
- 400 g. flour
- 100 g. softened lard
- 2 eggs
- 200 g. greaves
- 10 g. bakery yeast
- 150 gr sugar
- 1 teaspoon ground cinnamon
- 1 pinch of salt
Preparation
- We sift the flour and yeast and place them on a clean work surface, forming a volcano.
- We place in the center from this volcano the eggs, lard, chopped pork rinds, cinnamon and a pinch of salt. Not all the pork rinds, we will need a few to decorate the cake.
- We work the ingredients. We knead until we get a dough that does not stick to the hands.
- Cover the dough with a kitchen towel and we let it rest 60 minutes to grow, in a warm place free from drafts.
- Before forming the cakes, we preheat the oven to 170ºC.
- Once the dough has grown, we divide the dough into balls of similar size and the we spread with a roller floured or your own hands to achieve one-finger-thick cakes.
- We place them on the oven tray, lined with parchment paper. Place the leftover pork rinds on the surface and sprinkle with sugar.
- Bake 30 minutes or until they look golden.
- We let temper and sprinkle again with sugar before serving.
Nutritional information per serving
Calories: 595