The Cierva cake is a typical recipe from the Murcian region, dating from the end of the s. XIX (with legend included) on the coast of the Mar Menor. It is a somewhat peculiar preparation, as it combines the salty flavor of the filling with the sweetness of the dough in a single bite. It is quite a striking contrast, especially for those who have not known her since they were children, and come across her out of the blue, since the sweet/salty contrasts are very pronounced.
It is not the typical recipe with nuances or touches; Cierva's cake either you like it a lot or it scares you. Let's say there is no middle ground. Of course, there is no worthwhile excursion without a good slice of Cierva cake or a delicious Murcian meat pie.
Like almost all traditional recipes, it is very simple and with ingredients that we always have at home: chicken, eggs, flour, sugar... and also, if you have a Magimix , the preparation of the cake (dough + filling) is a must and not viewed.
To make this cake I have opted for a Le Creuset ceramic mold because they are ideal for this type of elaboration, since it bakes the dough wonderfully and best of all, I do not have to put parchment paper on the base, since nothing ever sticks You're welcome, and that's great to be able to unmold without problems, for example, this Cierva cake.
- 700 g of chicken (thighs, breasts…)
- The water to cook the chicken
- 2 hard boiled eggs
- 250 g of lard
- 250 g of white sugar
- 1 egg for the dough
- Lemon zest
- 450 g of pastry flour
- Salt and pepper
- Beaten egg for brushing
Magimix food processor and Le Creuset ceramic mold
- In a pot with water we cook the chicken (breast or thigh or a combination of both) with salt and in a saucepan we will put the eggs to boil for about 12 minutes. Once everything is cooked, we reserve.
- In the large glass of the Magimix we will put the lard together with the sugar and the lemon zest. Press AUTO until a homogeneous mixture is obtained. Next, add the egg until incorporated and at once add the flour and activate PULSE, little by little until the dough is linked.
- We dump the dough on the counter provided with parchment paper or a silicone mat and knead with our hands. At this moment, the dough will surely ask for a little more flour, we add little by little, just enough so that it does not stick and trying not to make it too hot. Make a ball, wrap in plastic film and let cool for at least 40 minutes.
- With the chicken warm or cold, we pass it to the Magimix glass and chop it in AUTO for a few seconds, until it is well crushed. Transfer it to a bowl, season with salt and pepper to taste and gradually add the cooking water until you obtain a homogeneous mass that does not crumble. Just enough to give the filling moisture and not dry out after baking.
- We take the dough out of the fridge and cut a little more than half for the base of the mold and the rest will be the lid. We stretch it on parchment paper with a roller and place it on our mold, we adapt it around the perimeter and base by pressing lightly.
- Add the meat, place the coarsely cut boiled eggs on top and place the “lid” of dough pressing the ends against the walls so that it is well sealed. We paint with beaten egg, and very important: we DO NOT make any holes or steam outlet.
- With the oven preheated to 180 ° C heat up and down with the rack in the central part, we bake for 1 hour. It should be well browned on the outside.
- Let cool completely to be able to cut the portions without falling apart. Also, in order to fully enjoy this cake, I suggest you eat it cold.
Viví unos cuantos años en Santiago de la Rivera y era típico en mi familia ir a una pastelería de San Javier a comprar los pasteles de Cierva. Me encantaban, añoro ese sabor y estoy segura de que voy a probar la receta
Debe de estar delicioso pero me gustaría saber si se puede cambiar la manteca de cerdo por otra cosa. Muchas gracias