Traditional sweets from Tavernes de la Valldigna

Preparation

Place the egg whites in a bowl and beat them until stiff. Then add 200 g of sugar, the yolks, the grated lemon peel and the cinnamon, mixing carefully so the egg whites do not lose volume. Finally, add the ground almonds little by little.

Place the wafer on a baking tray and pour the mixture over it. Bake at 180° for 20 to 30 minutes. Once cooked, grind the remaining sugar and sprinkle it on top when the cake has cooled.

Preparation

Boil the sweet potato in water and, once cooked, remove it, drain it and weigh it. Cook it with the sugar, stirring constantly until a smooth jam forms, then set it aside.

Place the dough ingredients in a bowl, except for one egg, and knead until you have a smooth dough. Then make small balls of dough, place them between two sheets of baking paper, flatten them, add a spoonful of sweet potato filling on top and close them to form the pastissets.

Brush them with beaten egg, sprinkle sugar and cinnamon on top and bake at 180°.

Preparation

Roast the sweet potato in the oven. Place the roasted sweet potato in a saucepan and mash it with a fork.

Add the sugar and stir until the mixture is smooth.

Leave it over a low heat for about 30 minutes, stirring continuously. Add the lemon zest and cinnamon, and mix well.

When it is ready, let it cool slightly and add the ground peanuts; mix well.

Take one wafer, place some of the mixture on top, cover it with another wafer and, using a press, flatten it until it is about one centimetre thick.

Leave to rest for at least two days.

Preparation

Toast the almonds in the oven and set them aside. Put two tablespoons of oil in a saucepan and warm it over a low heat. Add the sugar and stir with a wooden spoon. When the sugar turns golden, add the almonds and mix. Then add the cinnamon and lemon zest and stir well.

Spread the mixture over a wafer and flatten it so the almonds stay together without piling up. Let it cool slightly and, with a knife greased with oil, cut it into portions.

Preparation

Mix the baking powder with a little flour. Add the pumpkin, cinnamon, lemon zest, a little sugar and as much flour as needed to make a thick dough, but not a hard one.

Heat plenty of oil.

Wet your hand with water so the dough does not stick, shape the fritters and drop them into the oil to fry. When they are cooked on one side, turn them over.

There should always be one fritter in the oil before adding another.

Serve them sprinkled with sugar.

Preparation

Remove the pumpkin flesh and drain it through a cloth. Melt the sugar with water. The proportion should be one part sugar to two parts pumpkin. When the sugar reaches the right point, add the pumpkin. Cook over a low heat for about 20 minutes, stirring continuously. Then add the zest of 4 lemons and two tablespoons of cinnamon.

For a finer texture, blend it. Let it cool and then make small mounds on an earthenware plate and decorate them with walnuts, almonds and pine nuts. Put it in the oven for a few minutes to toast the nuts.

Preparation

Dissolve the yeast in a bowl with warm water and 1/2 kg of flour until a ball forms. In another bowl, beat 4 eggs and 2 yolks with the oil, sugar and 1/2 kg of flour, forming another ball. Mix the two balls into one well-kneaded dough and leave it covered to rest until it triples in volume.

Then shape the sarvatxos and place a boiled egg in the mouth.

Let them rest so they rise again. Brush them with egg white, make scale marks with scissors and bake them at 180°.

Decorate them with sugar and aniseed sprinkles.

Preparation

Place all the ingredients in a bowl and knead until you have a smooth dough.

Then shape the dough into small rings, sprinkle sugar and cinnamon on top and bake them at 180°.