{"id":13901,"date":"2017-11-29T10:00:18","date_gmt":"2017-11-29T09:00:18","guid":{"rendered":"https:\/\/bake-street.com\/?p=13901"},"modified":"2026-04-08T12:30:06","modified_gmt":"2026-04-08T10:30:06","slug":"marquesas-almond-cakes","status":"publish","type":"post","link":"https:\/\/bake-street.com\/en\/marquesas-almond-cakes\/","title":{"rendered":"Marquesas, almond cakes"},"content":{"rendered":"

I keep thinking about increasing the Christmas recipe book, I do it all the time. Because even though there is a little less than a month left for these holidays, it will come without us noticing. So it’s best to have several recipes planned so that we don’t get last minute stress. The recipe I bring you today is traditional Spanish pastry and very well known to all of us. I will show you how to prepare Marquesas or Marquesitas, almond cakes.<\/strong><\/p>\n

Marquesas, also known as “pastas marquesas<\/strong><\/em>“, are a sweet made mainly from almonds and sugar. In fact, the same ingredients we use to prepare marzipan are used to make them, except that these also have an addition of lemon zest and a small amount of flour and\/or cornstarch (this last one provides a lot of juiciness). Its presentation is very simple, baked in paper capsules, usually square-shaped, and finished with a delicate layer of icing sugar. Exceptional.<\/p>\n

<\/p>\n

Origin of Pasta Marquesa.<\/h5>\n
\"Marquesas <\/picture><\/div>\n

Its origin, as it is known today, dates back to the first quarter of the 20th century. Specifically in Sonseca<\/a>, municipality of Toledo<\/a>, a place famous for its fantastic confectioneries.<\/p>\n

The Marquesas were born from the hand of pastry chef Hip\u00f3lito Juanes De la Cruz<\/strong><\/em> in 1924, who also marketed them in his confectionery. It didn’t take long for these sweets to reach a great popularity among the population and their production extended to other confectioneries in Sonseca.<\/p>\n

Nowadays it is a very typical sweet in the Christmas assortments of every home. I would go so far as to say that it is surely a variety that is not missing in any tray along with the nougat, polvorones<\/em>, hojaldrinas<\/em>… and a great number of sweets.<\/p>\n

The famous Christmas tray.<\/h5>\n

In Spain it is traditional to prepare a tray full of typical Christmas sweets<\/strong> during the holidays. It is always served after lunch or dinner on Christmas Eve, Christmas and New Year’s Eve. Although we also consume it the rest of the days between those dates, we will not deceive ourselves…<\/p>\n

I think that when I was little there was nothing in the world that made me more excited than “preparing the tray”. Maybe you didn’t call it that way in your homes, but in my family we always said it that way. A huge tray (I don’t know where my mom got this huge tray) full of the best sweets in the world, which I usually visit every 3 minutes or so. That’s why we end Christmas as “balls”.<\/p>\n

I don’t know how many times I asked my mother – when are we going to prepare the tray? – hahaha, really, it was super “exciting” for me! I loved to be in the kitchen with my parents and my sister, cutting the nougat, putting one polvor\u00f3n<\/em> here, a fruit from Aragon (candied fruit covered with chocolate) over there, hojaldrinas<\/em>, chocolates, marquesa… Well, I won’t list all the sweets because I’m sure you already know them.<\/p>\n

That moment was special, magical, cozy… I will always remember it as something wonderful. Today I’m also very excited about preparing it with my son, but when you’re small everything is lived with a different intensity.<\/p>\n

Today’s recipe can become part of your Christmas trays. This is a recipe that my mother has given me, although it is one of those kinds of elaborations that almost everyone makes in the same way. I assure you that they have nothing to do with the ones we buy, their result is very juicy, with a lot of almond flavor and a touch of lemon. Wonderful.<\/p>\n

\"Marquesas <\/picture><\/div>\n","protected":false},"excerpt":{"rendered":"

I keep thinking about increasing the Christmas recipe book, I do it all the time. Because even though there is a little less than a month left for these holidays, it will come without us noticing. So it’s best to have several recipes planned so that we don’t get last minute stress. The recipe I […]<\/p>\n","protected":false},"author":2,"featured_media":13906,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[575,3620,808,798],"tags":[653,577,606,600],"class_list":["post-13901","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pastries","category-recetas-espanolas","category-recipe","category-sponge-cake","tag-almonds","tag-breakfast","tag-christmas","tag-lemon"],"yoast_head":"\nMarquesas, almond cakes - Bake-Street.com<\/title>\n<meta name=\"description\" content=\"Marquesas, almond cakes traditional for Spain, Toledo, and consumed at Christmas time. 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