Discover the most delicious traditional desserts of Ibiza, you will fall in love…
The gastronomy in the Balearic Islands is very rich and varied, mainly because of the fish and everything that is obtained from the sea, but the delicious Ibicencan gastronomy is not left alone in that. The island has some sweet recipes that have been preserved from generation to generation and delight everyone who tastes them. Ibiza’s two desserts by excellence are flaó and greixonera.
El Flaó, is one of the most famous typical desserts of Ibiza along with the greixonera.
It is a cheese cake, with a base made of flour, anise and oil, and a soft dough made with eggs, soft cheese, sugar and mint.
Previously the flaó was consumed especially in the time of Easter since at this time it was when the cheeses were more tender. Nowadays it can be found in various sizes throughout the year in the bakeries and dutyfree shops of the airport to take them as souvenirs.
Ingredients for 6 people:
150 gr. Of flour
75 gr. of butter
30 gr. of sugar
1 egg yolk
20 ml. of anise (a dram)
1 teaspoon anise seeds
300 gr. of fresh cheese, to be able to be of goat
150 gr. of sugar
100 ml. of whole milk
2 tablespoons minced mint
Sugar glas to decorate
To make the dough, melt the butter on the fire or in the microwave. Put a pinch of salt and aniseed seeds in the flour, and mix it with the flour. Finally add the egg and anise, form a dough and let it rest in the refrigerator for at least half an hour.
Fill the stuffing, shred or grate the cheese, and mix it with the eggs and sugar. Add warm milk and chopped mint and mix well.
Preheat oven to 180 degrees.
Spread the dough with your hand in a round mold about 24 cm. in diameter, and prick the surface with a fork. Pour the filling and bake for 30-40 minutes, until golden brown and the center is set (to check, puncture with a knife or a needle: if it comes out clean, it is).
Decorate, if you like, with icing sugar.
For those who do not know this dessert could be defined as an exquisite pudding with touches of cinnamon. The casserole of the last days or carnival casserole is a typical dish of the Balearic gastronomy that was eaten at carnival time, before the long period of fasting and abstinence from Lent. They took advantage of the remains that remained of the slaughter of the pig and made a sweet version. It is a very old recipe.
6 Medium eggs
300 gr of Sugar
1 Liter of milk
Cinnamon in branch or powder
In the mold we put mantqeuilla and 100 grams of sugar distributed.
On the one hand, we’re going to make candy for the mold. We let the sugar melt in a pan. It has to be very dark and when it is ready we distribute it in the bottom of a mold of high walls without having to grease it previously.
On the other hand, we focus on the greixonera. You have to boil the milk with the cinnamon and the lemon rind – go adjusting the flavors according to your tastes. When it is ready, remove the pieces of lemon and let cool. Personally, I like that milk has more lemon flavor than cinnamon. We crumble the ensaimadas and place the pieces on the caramel.
Beat the eggs with 300gr of sugar, add the mixed milk and add everything to the mold.
Now we just have to cook the greixonea in a water bath at 160ºC for two hours. After the time go introducing a knife until it comes out clean. Let cool in the mold before removing the dessert from its container.