Plain Cake. Mix all ingredients together and pour into a previously oiled cake pan (crown shape works well). Bake at 180 degrees Centigrade or until golden brown. Serve plain or with fresh fruit or ice cream. This is a favourite with all ages.
Wash and dry the apples. Using a small sharp knife, cut out the tough inner core and the stem, but try not to pierce all the way through to the bottom. Fill the cavity in each apple with a bit of butter and sugar, place in a shallow baking dish and bake for approximately 30 to 45 minutes, or until tender.
Wash the quinces and dry thoroughly with a cloth. Cut into chunks, removing the seeds and centre core, and place in a pot with just enough water to cover. Bring to a boil and then cook on medium heat, uncovered, until the fruit is quite tender.
Mix the egg, 4 tbsp olive oil, milk, anisette, sugar, and baking powder. Measure out the flour and add most of it, stirring well. Add just enough flour to form a dough that is not sticky. Finish mixing with your hands, and then shape the dough with your hands into round strips about 10 to 15 cm long; form each strip into a circle by sealing the tips with a bit of water.
Another Spanish favourite for meriendas (teatime) and a healthier alternative for those avoiding butter or magarine. Buy an individual serving size of lemon yogurt (two if you want to double the recipe) and use the container as your measuring cup.
Roscos Navideños are an exclusive Andalusian specialty that is relished in homes across southern Spain during the Christmas season. You would be hard pressed to come by a recipe for this genuine delicacy. But never fear, our secret agents have convinced an Andalucia.com relative to smuggle this authentic, generations-old document out of the family kitchen and into our studios.