Torta Dominguera (The Spanish Sunday Sponge)
This version uses the traditional lemon zest and a high-quality Extra Virgin Olive Oil for that unmistakable Mediterranean peppery finish.
| Category | Details |
| Prep Time | 15 minutes |
| Bake Time | 40–45 minutes |
| Total Time | 1 hour |
| Yield | One 9-inch round |
🍴 Ingredients
- The “Ribbon” Base:
- 3 Large eggs (room temperature)
- 1 cup Granulated sugar
- The Mediterranean Fats:
- ¾ cup Extra Virgin Olive Oil (Choose a fruity, mild one)
- 1 cup Greek yogurt or whole milk
- The Aromatics:
- Zest of 2 large lemons (The heart of the cake)
- 1 tsp Vanilla extract
- The Structure:
- 2 cups All-purpose flour
- 1 tbsp Baking powder
- ½ tsp Salt
- The “Crust” Finish:
- 2 tbsp Granulated sugar (for sprinkling)
👩🍳 Instructions
1. The Ribbon Stage
- Preheat your oven to 175°C (350°F). Grease a 9-inch springform or round pan and line the bottom with parchment.
- In a large bowl, beat the eggs and sugar on high speed. Do not stop until the mixture is tripled in volume and leaves a “ribbon” trail when you lift the whisk.
2. The Oil Stream
- Turn the mixer to low. Slowly drizzle in the olive oil in a thin, steady stream. Follow with the yogurt (or milk), lemon zest, and vanilla.
3. The Gentle Fold
- Whisk the flour, baking powder, and salt together.
- Sift the dry ingredients over the wet batter. Use a spatula to fold gently. If you stir too hard, you’ll pop all the air bubbles you created in Step 1, and the cake won’t rise.
4. The “Sugar-Glass” Top
- Pour the batter into the pan.
- The Spanish Secret: Generously sprinkle the 2 tbsp of sugar over the raw batter. As it bakes, this sugar crystallizes, forming a thin, crackly, “shattered glass” crust that is the hallmark of a true Sunday cake.
5. The Golden Rise
- Bake for 40–45 minutes. The cake should be deep golden, and a toothpick should come out clean.
- Let it cool for 15 minutes before removing from the pan.
The “Adult” Twist: To make this a truly “Supreme” Sunday dessert, serve each slice with a small dollop of apricot jam and a tiny pour of Sherry (Jerez) on the side.