The cake and pastries made in Spanish convents are famous for their delicacy, the result of careful preparation and traditional methods. Many of the recipes, a legacy of the Arab presence in Spain, wisely combine almonds with honey and eggs and were brought to the convents by nuns who had learned them in their homes. It is in the provinces of Seville and Granada that there are the most convents and where the products of their kitchens are most competitive with those on sale in the shops. The following recipe comes from a Granada convent and is said to be a secret, but we happen to know it is included in a well-known publication.
NEWS LINE 21 