Sunshine-filled little Yemas del Tajo will be the hit on your Easter menu, or any other time you crave something sweet for dessert.
With the long Easter weekend just around the corner and Spain’s Andalucía region bracing for the traditional local Spring festivals to kick off, this is the perfect timing to try your hand at these traditional sweets originating from the south of Spain.
Yemas del Tajo were first made by nuns at a monastery in the Andalusian town of Ronda, and having trademarked the name in the late 1920s, Las Campanas bakery in Ronda today is the only place allowed to sell these little sweets made from egg yolks and sugar sirup under their original name.
The bakery, however, did not trademark the recipe and being very popular in the south of Spain, these little egg cakes are sold as Yemas de Santa Teresa in many local bakeries.
Made from a combination of egg yolks, sugar sirup, lemon zest and cinnamon, these little sunshine-filled sweet bites are the absolute hit, perfect served as dessert or on any party buffet.
I am definitely going to remake them for my Easter Sunday brunch. They will look just perfect on the table in between all the Easter decoration. Plus, they are absolutely easy to make.
To be honest, making the Yemas del Tajo for the first time, I’ve been quite worried to get the mixture right as I thought adding the egg yolks to the syrup might result in clumps. However, it turned out I didn’t need to worry. The mixture come together quite nicely, right the first time I tried.
They will keep well in the fridge for a day, so you can easily make them ahead.
Recipe: Yemas del Tajo (Andalusian Egg Cakes)
Yields 12
12 fresh egg yolks
100 g sugar
1 cinnamon pod
zest of one lemon
powdered sugar
Method
In a small saucepan, heat water, sugar, cinnamon, and lemon zest over low heat until the sugar has fully dissolved. Turn up the heat and bring to a boil, then continue until it turns syrupy (for about 5-7 minutes).
Remove from heat, then the cinnamon pod.
Lightly whisk the egg yolks then pour into the sirup, stirring constantly.
Return to low heat and continue to cook until the mixture starts to solidify, about 4-5 minutes, stirring constantly. The mixture is readily cooked when it starts to pull away from the sides and bottom of the pan.
Spoon onto a plate in a thin layer and let cool, covering with foil to prevent it to form a skin.
Heavily dust a work surface with powdered sugar. With a teaspoon, cut walnut-sized pieces from the egg mixture and roll them in the powdered sugar, forming them into a ball.
Place the balls in small paper cups and refrigerate for at least one hour to allow the powdered sugar to turn into a crust.
Dust with some more powdered sugar and serve.
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