Photo by: skittish
maimún, hechura de cabeza de mono, pastelillo, “little monkey” pastry. It was a Spanish type of ring-shaped marzipan with preserves. The Anon Andalus, however, states it is baked semolina dough with eggs. Then it is baked in the form of a human head and covered with sugar, honey and clarified butter.  Today, this cake is the traditional wedding cake made in the province of Salamanca. See maimón. [Alonso, Martin. 1994:II:D:2656, Delgado. 1988:175; ES: Anon/Perry. Sep 5 02:52:ftn 68; Anón/Huici.1966:161:105-106; Misc. Conversations. Manuel María Vías Guitián. Feb 3, 03; and Rodison. “Ma’mūnuyya.” 2001:193]
LITTLE MONKEY HEAD CAKE ADAPTED FROM HUICI’S TRANSLATION
OF #161 HECHURA DE CABEZA DE MONO, pp 105-106
|El bizcocho salmantino rey: Bollo MaimónPhoto by Quolile|
2 c butter
2 c granulated sugar
3 c flour
4 tsp baking powder
2/3 c water
1 c honey
Separate the egg yolks from the whites. Refrigerate the whites.
Mix 1 c butter and granulated sugar. Beat the egg yolks and add those. Add flour, baking powder and water a little at a time. Cover with a cloth and let it rise.
PREHEAT OVEN TO 350ºF/180ºC
Beat the egg whites until stiff peaks form and fold them into the dough.
Grease a tube pan or angel food cake tin with butter and bake for 25-30 minutes.
Remove from oven. Let cool 10-15 minutes. Remove from mold and place it on a serving plate. Heat 1 c butter with honey and pour that into the hole in the middle of the cake. Decorate the cake with powdered sugar. Perry adds pine-nuts and pistachios.
 Huici’s footnote 1 states, ‘Prof. de la Granja found recipes for a maimú n (monkey) pastry and soup in the manuscript for his doctoral thesis, La cocina arábigo-andaluza. Perry’s footnote 68 adds that “Martin Alonso, in Enciclopedia del Idioma, says maimó n or maimú nis a ring-shaped pastry, often filled with conserves; the soup called maimones and made with olive oil is to this day an Andalusí an specialty. (SB)”
 The original recipe says to place it in a new glazed and greased pot with a belly and a neck. A cane was put in the middle of the dough to produce the ring. When done the pot is broken to remove the cake whole.