Tortas de aceite is a quite traditional Spanish sweet, and there is a brand that makes the best ones: Ines Rosales. Some people don’t like the anise flavour, you can try with other flavorings (but i cannot vouch for them)
Disclaimer: they can be addictive.
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This recipe gets quite close to the originals:
INGREDIENTS
- 100 grams Olive Oil
- 1/2 Lemon peel
- 2 tbsp Anise/aniseed
- 360 grams Flour
- 20 grams Fresh yeast
- 140 grams Water
- 40 grams Anise liqueur (anisette, anis, pastis, ouzo, sambuca…)
- 2 tbsp Sesame seeds
- 30 grams Sugar
- 1 pinch Salt
Topping
- 100 grams sugar
INSTRUCTIONS
- Add to the thermomix bowl the olive oil with the lemon peel and program 5 min, 100º and speed 1. Once finished, add the aniseed, remove the lemon peel and let it cook down.
- When the oil has cooled down, Dissolve the yeast in water and add to the bowl together with the remaining ingredients. 5 min on kneading function
- Let the dough rise until it doubles the volume
- Divide the dough in 16 balls. Flatten them with your hands and then with a rolling pin until achieving thin round portions. Sprinkle sugar on both sides of the cake and place in a baking tray, trying to shape them as round as possible.
- Bake in batches for 10 min in a preheated over at 220º
- Let them cool in a rack
Tortas de Aceite Ines Rosales (Anise Flatcakes) Thermomix
Ingredients
- 100 grams Olive Oil
- 1/2 Lemon peel
- 2 tbsp Anise/aniseed
- 360 grams Flour
- 20 grams Fresh yeast
- 140 grams Water
- 40 grams Anise liqueur (anisette, anis, pastis, ouzo, sambuca…)
- 2 tbsp Sesame seeds
- 30 grams Sugar
- 1 pinch Salt
Topping
- 100 grams sugar
Instructions
- Add to the thermomix bowl the olive oil with the lemon peel and program 5 min, 100º and speed 1. Once finished, add the aniseed, remove the lemon peel and let it cook down.
- When the oil has cooled down, Dissolve the yeast in water and add to the bowl together with the remaining ingredients. 5 min on kneading function
- Let the dough rise until it doubles the volume
- Divide the dough in 16 balls. Flatten them with your hands and then with a rolling pin until achieving thin round portions. Sprinkle sugar on both sides of the cake and place in a baking tray, trying to shape them as round as possible.
- Bake in batches for 10 min in a preheated over at 220º
- Let them cool in a rack
The History of the tortas de Ines Rosales:
The history of Ines Rosales dates back to 1910 when a young and enterprising woman from Castilleja de la Cuesta (a village in Aljarafe in Seville, a few kilometers from Seville) called Inés Rosales Cabello began to make some traditional sweets from the area called “Oil Cakes” or Tortas de Aceite.
With the help of local women, she began to sell her cakes one by one at the crossroads of La Pañoleta and at the old train station in Seville, transporting them in wicker baskets. From these two strategic points, travelers take them to their destination and in a short time they spread throughout Spain, giving rise to “The legitimate and accredited cakes of Inés Rosales”.