Desserts that You Cannot Miss if you Visit the Inland Areas of Castellón
The rich heritage in pastry recipes of the province of Castellón is the result the legacy from the different cultures that populated these lands for centuries, and the nearby the products from which they were supplied: honey, almonds, hazelnuts, fruits, oil, sweet potatoes, pumpkins, goat and sheep milk, etc. Ingredients with which to make figs from albardaes, rollets, coca celestial, prims, buñuelos, coquetes, almendrados, mantecados, fritters, pastissets, curds with honey, etc. As many recipes as villages in the province.
Ancestral recipes that have been passed down from generation to generation, desserts that were made at home on specific dates: Holy Week, festivities, Christmas, etc. and that nowadays we can enjoy all year round thanks to the bakeries that make them using the best raw materials.
The rich Flaó de Morella, a kind of empanadilla stuffed with cottage cheese, ground almonds, battered in sugar and flavoured with cinnamon. Rich candied fruits, quince cheese and jams from Alto Palancia. Each region, each town has its speciality.
The province of Castellón and the entire Region of València is rich in elaborations whose main ingredient is almonds. Benlloch, Catí and Cabanes, are dry lands with vast almond groves and a huge nougat tradition, where nougat has evolved without losing its essence.
Honey is another of the main sweets throughout Castellón, populations such as Ayora or Eslida in the Sierra de Espadán or Villores in Els Ports have beekeepers who collect this delicacy.
The exquisite Jericano cake, a puff pastry tart filled with a thin layer of soft lemon cream and a firm meringue with a chocolate topper, is distributed at Jérica's parties delighting all attendees.
Desserts and sweets that corroborate the great pastry tradition that exists in the inland areas of the province of Castellón, where each town, each celebration, has its own dessert, pastry or typical sweet. Which one do you want to try?