We didn’t eat a lot of desserts when we dined out in Spain. Sure, we had the occasional afternoon pastry or churros and chocolate to help us make it through to dinner. But after a big meal in a restaurant, we were just too full to consider anything rich.
Yes, when we were in our favorite restaurant, Regadera, in Córdoba, we easily succumbed to Chef Adrián’s desserts one day (shown at the end of the post), and on another day his cheese platter with glasses of Pedro Ximénez (a very sweet dessert wine, akin to sherry). I could never recreate such a stunning dessert as his “All About the Lemon.”
And not having desserts on most days didn’t stop me from researching traditional regional specialties. I found one online before we went thinking it would be easy to find in Sevilla or Córdoba. It is Técula Mécula (“for you, for me”) which is from Extremadura just north and to the west of where were were staying. It seems to have originated in Portugal but somehow became Spanish in the 1800s. How does that work? [Update: thanks to Mad Dog, one of my readers and a great blogger, the tart is from Olivenza on the Spain/Portugal border. The border had been disputed for ages and was solidified in 1801 when the Portuguese ceded Olivenza to Spain. As the French say, «Ça explique tout.»]
I looked for it on menus and in bakeries while in both cities but never saw it in either Sevilla or Córdoba perhaps because foods are so specific to regions, and the Extremadura region was quite a few kilometers away. Regardless, when we returned from Spain I found many versions of Técula Mécula online. I have come to like this one, which I created based on tips and techniques from all the other recipes I found. I like the top crust a deep golden-brown, whereas many are blond in color or almost blackened. Some are covered in chocolate but, if I did that, Markipedia would ask why I distracted from its simple goodness. So here it is… plain, simple, and delicious. (But a drizzle of dark chocolate would be good...)
All About the Lemon – Chef Adrián’s signature dessert. Two light lemon sponge cakes with lemon cream topped with lemon ice cream, and that is topped with the lemon. But the lemon is not what it seems. It is a paper thin sugar crust filled with a substantial lemon foam. It is stunningly beautiful and very tasty!
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Mad Dog
November 26, 2022 at 7:09 amThat looks delicious!
Técula Mécula comes from Olivenza in Extremadura, which is on the Spanish Portuguese border – the border has long been disputed and the town changed hands in 1801 when Portugal ceded it to Spain.
I know what you mean about eating heavy desserts after a meal, but I can never resist Crema Catalan and Mel i Mató.
Cocoa & Lavender
November 26, 2022 at 8:11 amThanks, Mad Dog! I really appreciate the history on that — I have updated the post! I, too, love Crema Catalan, but have never had Mel I Mató — off to check that out now!
Jill W Becker
November 26, 2022 at 10:42 amAdded to my list to bake in the New Year. Is the bake time 30 + 40 or 40 total. It’s early for me 🙂
Cocoa & Lavender
November 26, 2022 at 10:45 amI have clarified the recipe — it is definitely 30+40!
Jill Jill
November 26, 2022 at 1:34 pmThanks – 🙂 🙂
Eha
November 26, 2022 at 4:03 pmLoved having this historical and geographical tale to enjoy wirb my Sunday morning coffee. Food served after the main course never having played a big part in my life it took me a scroll up-and-down to realize thus did appeal with its almondy taste , , , you ,know where the recipe lies bu now . . .!!! , ,
Cocoa & Lavender
November 29, 2022 at 7:06 amIt was the almond that made me want to make it, Eha! Any desserts with almond among my favorites.
Jeff the Chef
November 27, 2022 at 5:43 amI agree with you about it drizzle of chocolate on that almond pie. I also love that lemon dessert.
Cocoa & Lavender
November 29, 2022 at 7:07 amI’m glad you think it’s just a little chocolate would work on this, Jeff. And I actually think a little bit of orange zest in it (considering it Sevilla) would be fantastic.
Ron
November 27, 2022 at 8:42 amNow, this one would be hard to pass up indeed. You know when I looked at the image my mind went straight to a chess pie my grandmother used to make.
I haven’t had Técula Mécula, and it’s been years since I had chess pie, but that will soon change.
Cocoa & Lavender
November 29, 2022 at 7:08 amWhen I cut into it, Ron, I am mediately thought of chess pie. Chess pies have been a favorite of mine ever since I spent a summer in Houston, Texas. There’s nothing like them.
Valentina
November 27, 2022 at 11:31 pmYou’re lucky — no matter how full I am, I can’t seem to pass up a rich dessert. This one looks amazing and I’d have a full slice on a full no matter how full. 😉 Your photo with the eggs is so beautiful. 🙂 ~Valentina
Cocoa & Lavender
November 29, 2022 at 7:10 amI didn’t say I could pass up dessert… Every meal needs closure, right? And for me, who is often like you and I was once a big piece, a small piece of this would’ve been perfect! (With the chocolate.)
Frank | Memorie di Angelina
November 28, 2022 at 7:02 amLove the name. And the tart sounds really tasty. I love anything with almond paste… That said, like you, I find I’m usually too full after a big meal to have dessert and when I do have room, I usually go for cheese and/or fruit. I’d love this as a sweet snack with coffee though!
Cocoa & Lavender
November 29, 2022 at 7:11 amMaybe Europeans have it right… Pastries are for mid-morning or afternoon coffee. anything made with almond paste is a favorite of mine too, Frank.
Ronit
November 28, 2022 at 3:08 pmThis is the definition of indulgence! :0
Cocoa & Lavender
November 29, 2022 at 7:12 amWhen I looked at the 10 egg yolks in this recipe, I thought the same thing!
Raymund
November 28, 2022 at 3:41 pmWow that lemon looks really like a lemon
For your pie, they look like the egg pie we have in the Philippines but we dont use almond meal just straight egg, milk and sugar like a custard. I will certainly try this version.
Cocoa & Lavender
November 29, 2022 at 7:13 amTruly, Raymund, the lemon blew me away. I would’ve had no idea it was part of the actual dessert… The custard tart looks a bit like the Filipino or Portuguese custard tarts, but it’s so different! I hope you to try it.
sherry
November 28, 2022 at 11:02 pmthat lemon dessert looks amazing david. it really looks like a lemon too. Your pie also sounds fabulous and yep a chocolate drizzle would go down a treat!
Cocoa & Lavender
November 29, 2022 at 7:15 amI should listen to my own intuition, Sherry. I know Mark thought chocolate would ruin the dessert but I really think it would add just the right touch of depth.
2pots2cook
November 29, 2022 at 1:28 amBeautiful dessert. Printed to make during these holidays! At last we’ll have a full house after three years! 🙂
Cocoa & Lavender
November 29, 2022 at 7:16 amI’m so happy for you, Davorka! It’s so nice that we can get back together again in person… Though, where I live, the rate of infection has just skyrocketed… Looks like a quiet holiday for us.
Ben | Havocinthekitchen
December 1, 2022 at 4:55 pmThat’s kind of unique to me – I don’t think I’ve ever had (or seen) a pie filling with almond meal. It looks so rich and decadent. And yes, I think a drizzle of dark or even better extra dark chocolate, would be a great addition, just to balance out its richness and sweetness.
Cocoa & Lavender
December 2, 2022 at 8:09 amRick and decadent are two good words for this pie/tart, Ben. And I have come to the decision that a drizzle of dark chocolate will lighten the whole affair!
John
December 7, 2022 at 10:31 pmI was halfway through reading this post and was ready to start making this gorgeous treat. Sadly I don’t have enough eggs and can’t be bothered driving to the village to buy more. Tomorrow, however, I plan to recreate this. I need to try it!
Cocoa & Lavender
December 9, 2022 at 9:43 amI really hope you like it, John. It’s a very unusual and very dense tart, and — as you know — I love anything meet with almonds!
John
December 10, 2022 at 2:29 amWell, I made it. I’m letting it sit overnight, to Dean’s disappointment, and am contemplating whether I should squiggle over some dark chocolate before we cut into it tomorrow. Hmmm.
Cocoa & Lavender
December 10, 2022 at 6:39 amI think you should definitely squiggle. I think the chocolate would improve it greatly.