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Quesada Pasiega is a lovely cake originally  from Cantabria. The best I tried are from “Casa El Macho”, they have a shop in Selaya. Waking up early and going to their shop to get some freshly baked Sobaos and Quesada is a whole experience for the senses.

The key is to use the best ingredients. Cantabria and Asturias are famous for their dairy products. Irish dairy products are excellent as well. Lets recreate a Spanish Quesada in the Green Island.

Today’s music is from The Cure, The Lovecats. Looking forward to see them in September.


  • 250gr. Cottage Cheese.
  • 500gr. Whole Fresh Milk.
  • 2 Eggs.
  • 250gr. White Sugar.
  • Zest from 1 Lemon.
  • 1 Tea spoon grounded Cinnamon.
  • 100gr. Butter.
  • 150gr. Plain Flour.


Pre heat the oven at 170 degrees.

Put in a bowl the Cottage Cheese and blend for 10 seconds. Add the milk, sugar, eggs, cinnamon and lemon zest. Mix with the blender for a minute.

Add the soft butter and mix for 15 seconds. Add the flour and mix until the mix is homogeneous.

Spread some butter in a cake tin. Add all the mix and bake for 50-60 minutes.

Let it cool down and keep it in the fridge.

Lovely with a coffee…

*The texture improves the next day.