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Monday, April 2, 2012

BOLLO MAIMÓN WITH 13TH C LITTLE MONKEY HEAD CAKE RECIPE

monkey

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. [1] 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
Ingredients

5  eggs
2 c butter
2 c granulated sugar
3 c  flour
4 tsp baking powder
2/3 c water

Garnish
1 c honey
powdered sugar

Preparation

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[2] 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.


[1] 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)”
[2] 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. 

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