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Txantxingorri cakes

Recipe: Txantxingorri cakes

Txantxingorri cakes are one of the typical desserts of the gastronomy of Navarra. It originated in the Basque Country, but it is mainly preserved in Navarra. The cakes were made during the pig slaughter. To prepare them, you use all the fatty products of the animal.

The main ingredients are the pork rinds or ‘txantxigorris’. The pork rinds are obtained by subjecting the lard to heat. Nowadays, they can be found in all the pastry shops in Navarra along the Way of Saint James. However, their easy preparation invites anyone curious to make them and discover their flavour.

Ingredients

  • 250 g of pork rinds or txantxingorri
  • 300 g flour
  • 100 g sugar
  • 1 egg
  • 2 tablespoons of butter
  • 1 teaspoon of cinnamon powder
  • Zest of half a lemon
  • Icing sugar for dusting

Preparation

The first step to make the Txantxingorri cakes is to chop the pork rinds into small pieces and set them aside. Next, sift the flour onto a flat surface and form a sort of volcano. You must add in the middle: the sugar, the egg, the butter, lemon zest, cinnamon, and a pinch of salt.

Knead all the ingredients with your hands until obtaining a uniform and smooth dough. Once the dough is ready, it is shaped into a ball and left to rest, covered with a cloth, for one hour. Once the time has elapsed, form thin, circular cakes. Place them on a baking tray covered with baking paper and leave them to rest while the oven is preheated to 180 degrees.

When the oven is ready, insert the tray and bake for twenty minutes at 180 degrees, until golden brown. When they are ready, take them out and, when they are warm, sprinkle the icing sugar over them. Enjoy them!

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