Mantecada de Naranja
Mantecada de Naranja
Batters
Mantecada de naranja 🇲🇽 ~ masas batidas crecidas(batters)…the mantecada dates back to the 19th century from the city of Astorga, Spain. Hungry for a new life, the recipe to the spongy pastry crossed the Atlantic Ocean.
Just like the roving and well-polished baker, the mantecada made its way up through South and Central America before arriving in Mexico. To add a little perspective, the recipe was implemented during times wherein refrigeration (and electricity) were limited. There was a need to switch from butter, for the more accessible oil (which in comparison has a longer shelf life), and the addition of baking powder to the recipe. The chemical reactions from the baking powder, and the physically aerated reaction from the eggs, provide not only a double action, but a double peak. The double peak is the signature appearance of the mantecada.
The mantecada has traditionally been dressed in a glassine red cupcake liner, which is tolerant to the high baking temperatures that reach up to 450°F / 232°C. Because of its grease resistance, the glassine paper is used in chemistry labs throughout the world, as an inexpensive weighing platform.
In Mexican traditions the mantecada contains a vanilla extract, but today my zester made its way to the counter and helped expel the oils from a Valencia orange peel. Along with the vanilla, the orange notes add the perfect balance to a texture that I can only describe as divine.
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Alex Peña
“Baking is the most rewarding part of my culinary experiences.”
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