The Mondoñedo cake has a clearly Sevillian origin (southern Spain), although today it is the most emblematic sweet of Mondoñedo (Lugo, northern Spain).

Why is it originally from Seville?

In the 16th century, Mondoñedo was an episcopal see. One of its bishops was Fray Antonio de Guevara, who had lived in Seville, then the gastronomic and commercial capital of the Empire. From there, he brought Andalusian convent recipes to the north, recipes very rich in almonds, sugar, and eggs—ingredients abundant thanks to trade with the Americas.

Direct Andalusian influence

Use of ground almonds, typical of Sevillian and Arab-Andalusian pastry.

Sweets without flour, like many convent desserts from the south.

Pastry technique typical of Sevillian convents.

From then on, and already in the north, the recipe began to be prepared in convents and homes in Mondoñedo, making use of simple, local ingredients such as almonds, eggs, sugar, and puff pastry.

Over time, the tart became a symbol of celebration and hospitality, present at parties, family gatherings, and special events. Its characteristic filling, made with ground almonds, angel hair (a type of sweet pumpkin preserve), and lemon zest, reflects the convent baking tradition and the know-how passed down from generation to generation.

Gospa’s Mondoñedo Cake

Mondoñedo Cake by Gospa with Amadora

Photo: Amadora, CEO of Gospa Citrus and her Mondoñedo Cake by Gospa.

This tart has been made in our family for about 150 years. My mother used to make it every Christmas when we all got together as a family, and we enjoyed it immensely.

The recipe I’m sharing with you is from my aunt María Luisa, my mother’s sister. She has a PhD in Art History and is a great expert on convent sweets from southern Spain.

The version we make at Gospa includes, as a tribute to Gospa, grated peel from Seville oranges grown in our orchards. It also features candied peel on top, which mysteriously “flew away” and was eaten by the children before the photograph was taken.

 

 

 

Ingredients

  • 1 box of pre-rolled puff pastry
  • 300g almonds, lightly toasted and coarsely ground
  • 1 homemade 3-egg sponge cake or 8 Mostachones (almond biscuits)
  • Approximately 500g candied pumpkin strands (angel hair) or citron
  • Half a level teaspoon of ground cinnamon or a cinnamon stick
  • For decoration: 2 or 3 figs, several cherries, and candied fruit (such as Seville Orange)
  • A little margarine to grease the 25cm (10-inch) cake tin

Syrup

  • 1 cup of water
  • 250g sugar (Syrup (you will need 1 cup later))
  • 1 cup of water
  • 3 tablespoons of sugar
  • 3 tablespoons of brandy

Instructions

Grind the lightly toasted almonds very finely. Make the syrup. Place the water, sugar, and cinnamon stick (if using) in a saucepan. Boil for 5 minutes over high heat. Add the ground almonds, stirring constantly with a wooden spoon or spatula while keeping the pan on the heat. Then add the ground cinnamon, if using. Stir the mixture for another 5 minutes and set aside.

Next, make the syrup. This can be made in advance, as it should be poured over the sponge cakes once cooled. Mix the water, sugar, and brandy. This mixture should only boil briefly. Once the puff pastry is thawed and the previous steps are completed, everything is ready to assemble the tart.

Assembling the Cake

With the puff pastry rolled out, line the bottom and sides of a 25 cm (10-inch) springform pan that has been lightly greased with margarine. The base is lightly pricked with a fork, and the sponge cakes, previously soaked in a little syrup and crumbled, are placed on top.

The angel hair pasta is evenly distributed over this layer of sponge cake.

Finally, a layer of the almond syrup is added.

All that remains is to create a lattice on the surface of the cake using strips of puff pastry, securing them at the edges with a drop of water. The cake is placed in a preheated hot oven, with the heat coming from the bottom. When the puff pastry is golden brown, the cake is ready (in my oven, this takes about half an hour). The cake is left to cool for half an hour in the turned-off oven. Once out of the oven, it is decorated with candied fruit. Due to the type of ingredients it contains, it can be kept for several days. Some people even prefer it after it has set. The only thing that loses a little of its flavor is the puff pastry.

Writen by Amadora Gahona, CEO of Gospa Citrus.