Spongy cakes can be hypnotic and this one, original from my natal Catalonia, will not let you down at tea time.
It is named after its main ingredient, but also because everything was once measured using a yogurt cup. Some people still use this system to make it.
The main difference with the English recipe is the use of cinnamon and citrus peels that provide a unique, aromatic flavour. This way, you can eat it on its own.
Its texture is the softest I have ever tried in a cake, like if you were biting a cloud. The chocolate layer on top just crowns up a perfect dish for this autumn.
My grandmother simply calls them tortas (cakes) because they are the most popular of the area. And since she is from the beautiful town of Sabiote, I will just name them after the place where I always eat them.
Back to cooking desserts with this classic and traditional cake. If you love almonds -and hate the mess- this recipe is for you.