Tortas de aceite or sweet olive oil wafers for World Bread Day
>> Saturday, October 16, 2010
These tortas de aceite, meaning olive oil wafers, originate from Andalusia and they are one of those sweet things that are well known and widely eaten throughout Spain because they are just delicious. They are one of those wafers you eat unnoticedly one after another... to regret it after a few days when you cannot button up your trousers... And it was one of those recipes that has been in the pipeline since years ago, so what better occasion than the celebration of the World Bread Day to tackle them. It is also one of those miraculous cases where the taste of the homemade product is identical to the purchased one... yes, I tell you, it's unbelievable, they are just as delicious, with their anise flavour. Only their looks are not just as wonderful, but you can not compare a home oven with an industrial oven. The taste though... mmm.
The recipe is taken from the Andalusian government specification for the production of tortas de aceite, but modified and fine-tuned according to some hints found here and there, even at Wild Yeast (Susan succeeded in making wonderfully looking tortas). This is what the Government of Andalusia tells us about these tortas: The name "TORTA DE ACEITE" expresses the specific characteristics of the product since it is a confection made from extra virgin olive oil in a proportion 27.7%. The combination of this factor with its fully manual processing, gives the product its most precious qualities: a light, thin crust, a flaky interior and its distinctive flavor and aroma of olive oil.
Well, that's it, all you need is good virgin olive oil (bushels of oil...), and to pour a lot of love in preparing them.
Tortas de aceite y anís, sweet olive oil wafers
Yields around 25 tortas
* Inverted sugar is commonly used to retard sugar crystallization in the food industry and to retain moisture in packaged foods and expand shelf life (source). It's very easy to make at home, by heating common sugar in some water with lemon juice and sodium bicarbonate. I guess the recipe includes inverted sugar only because it is a commercial formula. At home it could be omitted and you could use plain sugar, in which case, as invert sugar has a sweetening power of 130 compared to 100 of sucrose, the final amount would be at 27g·130/100 + 10g = 45g of normal sugar. Although it would be necessary to slightly adjust the amount of flour, as invert sugar is liquid and plain sugar is solid.
This bread goes to the celebration of the World Bread Day at the blog 1 x umrühren bitte.
29 comentarios:
Your recipe for the WBD is wonderful! Olive oil is a great ingredient and I'm sure those wafers have a good aroma!
Wow, your torta looks wonderful!!
Beautiful photos, and the wafers look delicious, nicely done!
I never made this torta, it certainly sounds delicious !
your blog is very interesting and beautiful! needless to say that I love spanish cuisine :) added you to my bookmarks
your tortas are very tasty! :)
My..my, you make your own wafers...sweet olive oil wafers by the name only it sounds delicious and your pics prove it right :)
These are simply wonderful :)
yum, those look so crispy and delicious!
What's not to love about these Miriam? WOW... just perfect with that cuppa. I love olive oil anything, and these are gorgeous!
I know these treats, thanks to a Spanish neighour and friend, that I had the first time I lived here...You eat one and you never stop!!
Lovely photos and I LOVE the cup and saucer !!!
hmmm, I haven't tried these yet- will have to make some myself!!
These are a thing of beauty Miriam. Thanks for sharing this with us on this special day of awareness.
I love these, and I have never seen homemade ones like this before. They are absolutely gorgeous and I am envisioning myself with a plate....
Miriam, the tortas look so perfect. I have this strange feeling that I have tasted something similar from a Mexican bakery. It was your mention of the anise flavor that triggered the memory. It's funny for me when I think torta, I think a sandwich, as in Mexico it can also refer to a sandwich :)
Lovely post!
They look so perfect! I've never seen them before while in Spain or maybe I just didn't know where to look. But given the amounts of oil; maybe not the best thing to make while on a diet..:))
HOw wonderful! I've made these before using Martha Stewart's recipe. They were surprisingly easy and fun to make.
Yours look absolutely lovely.
*kisses* HH
Tania: the aroma is actually a bit too intoxicating... ;)
Cherine: thanks!
Tiffany: thanks!
Elra: they're so easy they're worth a try.
Gio: thank you, I'm honored!
Zita: well, it's the first time I make them actually, just wanted to try my hand at them although the store-bought stuff is very good.
MoS: thank you ;)
Brie: thanks!
Deeba: yes, quietly seating in front of a good cup of coffe or tea watching the autumn sunset... aahhh.
Cristina: then you know the real stuff, haha.
Johanna: try them, you won't regret it! ;)
VAl: yes, they're good to lift the spirits after hearing about hunger the whole day long... at least I did here.
Belinda: I picture you trying them... ;)
Nancy: yes, funny how the same words can mean something completely different in different places...
Simone: they are usually stocked at large supermarkets, especially in the south. And... errr... no, they're not the best thing for a diet... XD
HH: mmm, I've seen Martha's recipe and though I'm sure they come out pretty yummy, no one in Andalusia would call that torta de aceite... ;)
I love olive oil in cakes and think your tortas are beautiful. Also very pretty coffee cup!
Am I really just discovering your wonderful blog now? Where have I been? These breads (tortas) are fabulous and I will try them. I love the idea of a sweet olive oil bread. Just gorgeous. Happy World Bread Day!
How wonderful! I would love love love to make these,,, err attempt to make these. thank you for sharing. I so look forward to reading through your wonderful recipes!
What a delicious bread from Andalusia! I miss Spain so much! Thank you for this great recipe!
Are these waffles crispy? They look so ... and yummy! Just love the texture... thanks for sharing :-)
Sawadee from bangkok,
Kris
such a great recipe to celebrate world bread day with... looks so delicious!
I'm very interested in these since they're dairy-free and egg-free so certainly will go on my must try list.
I can never have too many recipes for my allergy suffering daughter, I'll have to change the flavourings and make it more child friendly for her.
bookmarking! :)
Wow! These are so beautiful- We make something similar in India cuisine called Farsi puri which we have with tea. Although this is much more refined and I love the use of olive oil. A much healthier option than Farsi puri. Congrats on the Foodista cookbook win! I look forward to seeing you in the book too, cookbook neighbour! :)
This is really something so pretty! I am definitely into this. Thanks fo sharing.
I tried this recipe exactly as is and my first batch turned out much thicker and softer than the Matiz ones I had bought from the store. I think they needed a bit more anise too. For the second batch, I rolled out each ball so it was paper thin (rather than 3mm), then brushed it with a light coat of extra anise essence on top before coating it with sugar and sesame seeds. Adding extra sesame on top gives it that yummy toasted sesame flavour. Anyway, the second batch was a lot more in line with what I was expecting! Thanks for posting this recipe :) It was a good starting point for me.
You inspire me. My mom made somthing like this when I was growing up. SHe used to make fresh flour tortillas every evening for dinner and she would save some of her dough, roll it out and fry it up in round and long shapes. We would sprinkle them with sugar, borwn sugar, or cinnamon sugar, whatever we had on hand and it would be a wonderful treat. These look like a much more elegant grown up flavorful version. I love that they are made with olive oil. They look so beautiful and yummy. I love to bake but I need more practice making yeast dough. I am going to try these and hope I do a good job. Would it be possible to make this dough in a bread maker? Since I am short on time I would love to just wake up to the ready made dough, roll it out and bake them for an early morning treat. Or can I make it ahead of time and keep the dough in the refrigerator for the next morning? I am also trying to find the proper conversion from grams to cups. Thank you so much for sharing such a wonderful recipe. I will continue to enjoy your blog. Thank you.
Anonymous: of course you can make the dough in a bread machine, but you don't need a full program to knead it, as it doesn't really need proper gluten development. I can't tell you if this dough can be retarded overnight in the fridge, I have never tried, but I don't see why not. The only thing is that you'd probably need to let it temper some time before forming the tortas. Good luck!
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