The torta de aceite is a Spanish cracker, even though the name translates to “oil cake.” Well, it is certainly not a cake. The main ingredients of the torta de aceite are wheat flour, extra virgin olive oil and sugar. Anise seeds are only meant for decoration and flavor. We can therefore assume that the torta de aceite once originated in times of scarcity. In modern Spain, tortas de aceite are mostly eaten with coffee, tea, or for breakfast.
It is not entirely clear when the torta de aceite first appeared. Experts are often eager to convince us of their suspicion that the Moors introduced an earlier version in the southern Spanish province of Andalusia.
In history, we already encounter the torta de aceite in the famous story of the impoverished nobleman Don Quixote: “...and since we have loaves, let’s not look for cakes, and let’s return to our huts (‘...y pues tenemos hogazas, no busquemos tortas, y volvámonos a nuestras chozas...’).” Miguel de Cervantes’ book was published in 1605, and even then bread was preferred over a torta de aceite.
An important clue, however, is that some sources mention that tortas de aceite were eaten during Easter. This leads us to the Jewish inhabitants of what was once Moorish Spain, because during Passover, the Jewish spring festival, Jews may not eat leavened grain products. Therefore, they eat matzo during those days — unleavened crackers made from just flour and water.
Many modern recipes add yeast to make a torta de aceite rise slightly and give it more body, but that does not belong to the original recipe. The traditional torta de aceite is paper-thin.
Ingredients
- 400 g wheat flour
- 100 g caster sugar
- 1 teaspoon salt
- 2 tablespoons anise seeds
- 150 ml water
- 150 ml extra virgin olive oil
- Extra caster sugar for sprinkling
Preparation
- Preheat the oven to 220°C.
- Combine the wheat flour, sugar, salt, and anise seeds in a bowl.
- Make a well in the center of the mixture and pour in the water and olive oil. Use a spatula or wooden spoon to mix until a dough forms.
- Knead the dough for 5 minutes until smooth.
- Divide the dough into walnut-sized pieces and roll each one out as thin as possible, about 1 mm thick. You may lightly flour the work surface if needed, but the oil in the dough should already prevent sticking.
- Place the rolled pieces on baking trays lined with parchment paper and brush them with a little water. Sprinkle a thin layer of caster sugar and bake in batches for 8–10 minutes or until golden brown. Keep an eye on them — they burn easily.
- Allow to cool before serving.
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