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Yemas del tajo (Andalusian egg cakes)
Serves 12-16 Cakes, Bread and Pastries
Ingredients
- 100g caster sugar
- pared zest 1 lemon
- 1 cinnamon stick
- 12 medium egg yolks
- icing sugar, for dusting
You will need
- paper fairy-cake cases
- cook’s digital thermometer
Method
Put 100ml water, the sugar, lemon zest and cinnamon stick
into a saucepan and dissolve
over a low heat. Once dissolved,
increase the heat, bring to the boil
and cook for 7-10 minutes, until it reaches hard-ball stage (160C
on a cook’s digital thermometer).
Remove the lemon and cinnamon.
Lightly beat the egg yolks, then add them to the sugar syrup and cook over a low-medium heat, gently stirring all the time, for 3-4 minutes, until the mixture really thickens and comes away from the edges of the pan.
Scoop onto a non-stick baking tray and spread out to cool, covering with a sheet of cling film to stop a skin forming. Once cold, dust a work surface thickly with icing sugar. Use your fingers to break off small, walnut-sized pieces of the mixture and drop them onto the sugar to coat. Roll into rough balls and put them into small paper cases. Chill for at least 1 hour to form a crust and then serve.
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