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Sobao (sobao pasiego): photo of the dish
Illustrative photo: Tamorlan — CC BY 3.0, Wikimedia Commons
Snacks & baking

Sobao (sobao pasiego)

A soft little cake from Cantabria, originating in the Pas valley, with a dense, buttery crumb. Enjoyed at breakfast or teatime, often with a milky coffee.

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Ingredients

Ingredients

Moule

Spices & seasoning

Optional extras

Nutrition facts

595 kcal per serving

Protein
10.1 g
Carbohydrates
63.4 g
of which sugars
38.2 g
Fat
32.6 g
Fiber
1.3 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Preheat the oven to 180 °C (160 °C fan) and generously butter a rectangular tin about 20 cm long.
  2. In a bowl, whisk the eggs with the sugar for 5 minutes until pale and frothy.
  3. Add the lukewarm melted butter, the vanilla and the lemon zest, then mix.
  4. Sift the flour with the baking powder and salt, then gently fold them in with a spatula in three goes.
  5. Pour the batter into the tin and smooth the surface.
  6. Bake for about 25 minutes, until the top is golden and a knife inserted comes out dry.
  7. Leave to cool for 10 minutes in the tin, then turn out onto a rack and let cool completely before slicing.

Variations and tips

Lemony version. Add the juice of half a lemon to the batter for a sharper flavour.

Using what's available. Replace the salted butter with unsalted butter and add an extra pinch of salt.

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Original Ecomely recipe.