Just some weeks ago a new season arrived. Although in Costa del Sol we have excellent weather most time of the year, it is true that depending on the season we enjoy doing different activities in our spare time.
In summer we spend most of our time outdoors enjoying the sun either at the beach, the pool or the countryside, while in autumn and winter we tend to do more things at home, like cooking for example.
As you know here on the blog of Hotel Yaramar we love food and we also enjoy talking about typical things from our region so it is because of this that today we wanted to share with you the recipe of a delicious sweet possibly not known by many of you: bienmesabe
“Bienmesabe” literally means “it tastes good to me”. It is a typical dessert from Antequera (a beautiful town in mainland Malaga) since 1635, so its origins might possibly be Moorish.
Here comes the recipe:
- 250gr. Whole peeled almonds
- 125gr. Ladyfinger biscuits
- 250ml. water
- 400gr. sugar
- 500gr. Cabell d’àngel ( click here for more info)
- 6 eggs
- Ground cinnamon
- Icing sugar
- Toast the almonds in a pan and then ground them.
- Take a big baking dish and cover the base with the landyfinger biscuits.
- Take a pan and make a light syrup with water and sugar. Wet the biscuits with 1/3 of it and keep the rest for later.
- After wetting the biscuits cover them with a layer of cabell d’àngel.
- Add the ground almonds and the beaten eggs to the left over syrup and mix it all well.
- Keep it on the stove in a low temperature and stir until thicker.
- Put the mixture over the cabell d’àngel covering it all.
- Let it rest for a few hours until cold.
- Cover it with the cinnamon and the icing sugar and ready to enjoy!
A dessert with such a name is quite tempting, so if you have a sweet tooth and you love cooking in general, Hotel Yaramar definitely recommends you to give it a go.
If in Spain there was a programme called “The Great Andalusian Dessert” preparing a delicious bienmesabe would definitely be one of its best challenges.
Why don’t you put your apron on and have a lovely afternoon preparing one of our best dishes?