Cardedeu ‘sheep’ cake

Cardedeu Borregos (sheep) are a traditional sweet speciality which dates back to 1770. The recipe involves flour, sugar, butter, eggs, olive oil, yeast and anise. Once the dough is formed, it is made into long, thin strips which are laid on a greased tray, covered with a cloth and left to rest.When they have doubled in size, they are glazed in oil and water and cooked in the oven until golden brown. They are removed from the oven and, once cooled, are cut into two centimetre slices. The ‘borregos’ are eaten dipped in white wine for breakfast, for a snack or as a dessert. Consumption in moderation is recommended.
Vallès Oriental
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