Peach sponge cake Bizcocho de melocotón de Calanda

calanda peach sponge

Ingredients for 4 people:

- 4 large peaches from Calanda. 

- 2 eggs. 

- 150 g of sugar. 

- 50 g of flour. 

- 1 large glass of red wine. 

- Cinnamon stick.


Calanda peaches


Peaches from Calanda, used in the making of this dessert.


Peel and pit the peaches from Calanda.

Set the oven to 180ºC.

In a bowl, beat the egg yolks with the sugar until  your left with a whiteish cream. Next, add the flour and the egg whites (beaten until stiff). 

When you have an even mixture share it between small flan molds of 200 cl, making sure to grease them first with butter, and with small pieces of the peeled and pitted peaches placed at the bottom. Cook for approximately 20 minutes. Take them out of the molds after they have cooled down, and place them on a large plate in the fridge. 

To make the red wine syrup: put the red wine, the sugar and the cinnamon stick in a saucepan and leave to simmer for 10 to 15 minutes.

When it has cooled down a bit, pour the syrup over the sponges.

If you need any further information please contact us at:

Sabor Artesano

C/ Maestro Rebullida, 20
44640 – Torrecilla de Alcañiz
Teruel      España
Telf: 34 978 85 24 15
Fax:  978 85 27 00