>> 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.