If you are looking for a simple but special dessert from Spain, the pionono is a perfect choice. This small, soft cake comes from the south of Spain and is loved for its sweet taste and creamy topping. It may be small, but it is full of flavour and tradition. The pionono comes from the region of Granada in southern Spain, especially the town of Santa Fe.

Today, it is one of the most recognised sweets from this area.

What is a Pionono?

A pionono is a small rolled sponge cake. It is soaked in sweet syrup, then topped with a soft cream and a light layer of caramelised sugar.

It is:

• soft and moist
• sweet but not too heavy
• creamy on top with a slightly crisp finish

You can eat it in just a few bites, which makes it perfect with coffee or as a light dessert.

Piononos are widely available and easy to find in Spain. You can enjoy them in:

• local bakeries (pastelerías)
• cafés
• restaurants

They are usually served fresh and often enjoyed with coffee or as a dessert after a meal.

Can you make pionono at home

You can make piononos at home with simple ingredients but the authentic version, especially from Santa Fe, is usually made by skilled pastry chefs using more refined techniques and closely guarded recipes.

This recipe is a simplified, homestyle version inspired by the traditional pionono from Granada it is not the exact original recipe.

Ingredients

For the cake:

• 4 eggs
• 80g sugar
• 80g flour
• 1 teaspoon vanilla

For the syrup:

• 100 ml water
• 100g sugar

For the cream:

• 250 ml milk
• 2 egg yolks
• 40g sugar
• 20g cornflour
• a little cinnamon
• extra sugar for the top

Simple steps

1. Make the cake
   Mix eggs and sugar until light and fluffy. Add flour and vanilla. Bake thin in the oven at 180°C for about 10 minutes.
2. Shape it
   Cut the cake into strips and roll them into small cylinders.
3. Add syrup
   Heat water and sugar, then brush it over the cake to make it soft.
4. Make the cream
   Heat milk. Mix egg yolks, sugar and cornflour. Combine and cook until thick.
5. Finish
   Add cream on top. Sprinkle sugar and lightly burn it for a caramel layer.