Spanish Tecula Mecula Recipe

Tecula Mecula is a traditional dessert from Extremadura, Spain, which consists of eggs and almonds. It is made by mixing the eggs with sugar syrup, then adding the almonds, fat, and a thickener.

This is used as a filling, which is then placed into a dough crust and baked. After it has cooled, the dessert is garnished by writing tecula mecula, in chocolate over the top.

The origin of the name tecula mecula is not clear, changing languages over time. The meaning behind the name is widely accepted to be for you for me. It’s difficult to determine what type of dessert tecula mecula is.

From the exterior, it appears as a tart due to is shape and outer puff pastry layer. The unbaked filling forms a dough and once cooked is firm and somewhat like a pasty cake.

There is not much variation aside from the amounts of the ingredients that vary between recipes. Some include lemon zest for some extra flavor. Tecula mecula was traditionally made with pork fatback, which as the name suggests, is the fat located on the back of the pig. In place of fatback, lard or butter is used.

Origin & Cultural Significance

Tecula Mecula originated in the town of Olivenza in the Extremadura region. Olivenza was part of Portugal until the early 19^th century. Spain and Portugal still dispute who truly owns the town that borders both countries.

The dessert is older than the 19^th century but resurfaced in Olivenza sometime in the 1930’s, after the town was claimed by Spain. Tecula Mecula is reportedly trademarked by the Casa Fuentes, a local bakery who is responsible for its reignited popularity.

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Spanish Tecula Mecula Recipe

Yield: 10 Servings

Prep Time: 25 minutes

Cook Time: 1 hour

Additional Time: 15 minutes

Total Time: 1 hour 40 minutes

Tecula Mecula is a traditional dessert from Extremadura, Spain which consists of eggs and almonds. It is made by mixing the eggs with sugar syrup, then adding the almonds, fat, and a thickener.

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Ingredients

• Puff pastry sheet - 250g

Syrup

• White sugar - 500g
• Water - 250g

Filling

• Egg yolks - 9
• Egg - 1
• Almonds (ground) - 250g
• Lard - 2 tbsp
• Flour - 3 tbsp

Garnish

• Dark chocolate

Instructions

1. In a saucepan, combine the sugar and water.
2. Bring the mixture to a boil and let it boil for about 5 minutes.
3. Remove the saucepan from the heat and allow the syrup to cool slightly.
4. In a bowl, beat the egg yolks and whole egg.
5. Add half of the hot syrup a little at a time into the eggs while mixing constantly.
6. Add the ground almonds to the egg and syrup mixture.
7. Mix well until well blended.
8. Add the rest of the syrup and continue mixing to combine all the ingredients.
9. Pour the lard into the mixture, followed by the flour.
10. Mix until a smooth and homogeneous cream forms.
11. Line a 9-inch mold with baking paper.
12. Slightly stretch the puff pastry dough and place it over the baking paper.
13. Pour the almond mixture over the puff pastry base.
14. Preheat the oven to 330F.
15. Bake the tart for 40-45 minutes, until golden brown and firm to the touch.
16. Remove the tart from the oven and let it cool completely in the pan.
17. Once cool, melt some dark chocolate.
18. Using a piping bag, write "Técula Mécula" on the surface of the cake using the melted chocolate.

Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 586Total Fat: 31gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 187mgSodium: 204mgCarbohydrates: 71gFiber: 3gSugar: 53gProtein: 11g

Nutrition is provided and calculated by Nutritionix. It is for general information purposes and is only a rough estimation.

Photo Credit: Daniel Sebastián