5 Irresistible Steps to Make the Perfect Santa Fe Pionono Recipe
The Santa Fe Pionono is a delightful little cake that has been a cherished treat since the late 19th century in the town of Santa Fe, Granada. Named after Pope Pius IX, this dessert was created by the confectioner Ceferino Isla González as a tribute to the Pope’s 50th anniversary. The sweet's design, reminiscent of the Pope's rounded figure and his solideo (a small skullcap worn by the Pope), gives it both its unique appearance and its name.
Ingredients
For the Sponge Cake:
- 4 Large Eggs
- 100 g Sugar
- 100 g All-purpose flour
- A pinch of salt
For the Syrup:
- 100 ml Water
- 100 g Sugar
- 1 Cinnamon sticks
For the Pastry Cream (Yema Pastelera):
- 4 Egg yolks
- 150 g Sugar
- 50 ml Water
- 1 tsp Cornstarch
For the Assembly:
- Ground cinnamon for dusting
Instructions
- Prepare the Sponge Cake:Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.Separate the egg whites and yolks. Whip the egg whites with a pinch of salt until soft peaks form. Gradually add the sugar, continuing to whip until the whites are firm and glossy.Gently fold in the egg yolks, one at a time, then sift in the flour, folding until just combined.Spread the batter evenly on the baking sheet and bake for 10-12 minutes until golden. Allow to cool.
- Make the Syrup:Bring the water, sugar, and cinnamon stick to a boil in a small saucepan. Simmer for 5 minutes until slightly thickened. Remove from heat and cool.
- Prepare the Pastry Cream (Yema Pastelera):In another saucepan, combine sugar and water. Bring to a boil and simmer until the syrup thickens slightly.Beat the egg yolks in a separate bowl, then slowly add the syrup while continuing to whisk. Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens.Dissolve the cornstarch in a bit of water and add to the mixture, cooking until it reaches a creamy consistency. Allow to cool.
- Assemble the Pionono:Brush the sponge cake with the syrup until well soaked.Spread a layer of pastry cream over the cake, lightly dust with cinnamon, and carefully roll it into a tight cylinder.Cut the roll into small, even pieces and place them upright. Top each with a dollop of pastry cream and a sprinkle of cinnamon.
- Finishing Touches:Using a blowtorch, lightly caramelize the tops of the Piononos for a traditional touch.