Spongy cakes can be hypnotic and this one, original from my natal Catalonia, will not let you down at tea time.
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.
This recipe would have not been possible without the contribution of Ana Cortes, president of Eat Spanish. Thanks to her advice I have cooked it like my grandmother does.