Preparation Method:

For all Granadians the Pionono of Santa Fe is a real delight. It is a dessert made with a thin slice of rolled biscuit, dipped in syrup and with a toasted cream crown that symbolizes the solidity used by the Pope to cover his crown, as we are going to see. If you come to Granada, you cannot miss it! The best places to try it are Casa Isla in Calle Acra del Darro, 62 and Casa Pasteles located in the Albaycin. Its history tells that since the late nineteeth century it was made in the town of Santa Fe when the confectioner Ceferino Isla wanted to pay tribute to Pope Pius IX on the 50th anniversary of his death. That is why the size and colors of the dessert remind a lot of his figure.

Let’s discover the real recipe of this Granada dessert through the website “Direct to the Palate, the taste of life”.

The recipe has a medium difficulty and begins with the preparation of the pastry cream. Begin to weigh the eggs together without shell and then prepare the same weight of sugar. On the one hand mix the solid ingredients, and on the other mix the liquids. At the end, mix everything and beat well in cold with a few rods until the corn flour does not make lumps. Then, heat the mixture in a small pot over low heat, stirring occasionally so that the egg does not form lumps. When the mixture begins to thicken, remove vigorously, let it boil and remove from heat. Let cool down before passing to a pastry bag. Now it is time for the syrup, so mix the water with the sugar in a scoop and heat until boiling. Cook over low heat for five minutes. Remove from heat and let cool down before using it to bake the sponge biscuit. To make the biscuit we need to line a baking sheet with sulfurized paper and grease it with a pinch of butter. Sift the two flours (wheat and corn) on a large bowl. Separate the cream from the egg white and reserve the egg white to assemble it with the sugar. Add the creams to the sieved flours together with the milk. Remove with a few sticks until homogenized.  mount the egg white in another bowl, and when they are frothy add the sugar with tablespoons gradually. Beat until it makes hard peaks. Then add the mixture of creams, mixing well with a spatula with soft and enveloping movements from the bottom up so that it does not lose the air incorporated with the shake. Pour the mixture into the baking paper and spread it over the entire surface, making sure it is equally thick. Cook the cake in the preheated oven at 180 c for a few minutes before, or until it begins to brown. Remove from the oven, transfer to a grid, and let it to temper a few minutes before cutting the edges. With a squid, brush the sponge cake with syrup, cover the entire surface with a layer of pastry cream, leaving a small margin without cream, and sprinkle with ground cinnamon (as you like it the most). Roll the stuffed cake on the long side, helping you with the paper while you remove it. Moreover, cut the roll in six equal portions with the help of a sharp knife or a metal thread. Finally, crown each Pionono with a portion of pastry cream, using the leftover we have in the sleeve, sprinkle with sugar and toast with the help of a torch or placing them under the grill for a couple of minutes. Serve immediately or store in the refrigerator until they are ready to be served”.

Yoy may find it easier to pick it up at a bakery, but if you want to test yourself, this recipe is for you!