The RAE defines 'perrunilla' as "a kind of sponge cake or small cake made with lard, flour, sugar and other ingredients", very typical of Extremadura and some areas of Castile and Andalusia.
The recipe for perrunillas varies depending on the region
The recipe for perrunillas varies according to the region, but they all have in common the simplicity of their preparation and the ability to evoke aromas and flavours of yesteryear.
The recipe for perrunillas varies, but they all have in common the simplicity of their preparation and the ability to evoke aromas and flavours of yesteryear
This delicious traditional sweet, probably of convent origin, has everything to awaken nostalgic spirits and childhood memories. With its curious name and humble ingredients, we find a multitude of versions of the recipe for perrunillas, with regional variations, but also in each family. They have that magic of lifelong sweets, with recipes of oral tradition that change with the passing of the generations, and that each family makes their own.
They have that magic of lifelong sweets, with recipes of oral tradition that change with the passing of the generations, and that each family makes their own
Lovers of traditional sweets will not be able to resist the perrunillas made in a traditional bakery workshop in El Horno de Vidal Candeleda (Ávila).
They are made in a traditional way
450 gr of artisan perrunillas
Ingredients: Wheat flour, olive and sunflower oil, sugar, brandy, lemon juice and aniseed.
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