On the island we have a spec-ta-cu-lar gastronomic culture (with all the letters).
And although we like to welcome flavours from other parts of the world, the truth is that we are extremely fanatical about things that have always been handed down from generation to generation.
Today we bring you one of the desserts that best define us.
A bit of history about flaó
In the past, the consumption of traditional Ibizan dishes was always linked to some religious festivity, such as Christmas sauce, Sant Joan macaroni...
This Ibizan cheesecake was originally the same: until relatively recently, it could only be enjoyed at Easter, specifically on Easter Sunday.
As tourism came to the island, the local cuisine gained popularity, and today you can buy flaó whenever you feel like it. We are lucky that many local producers market it all year round, without modifying the original recipe dating back to the 13th century (according to the historian Marià Torres).
Can't wait to try this historic dessert!
Ibiza flaó recipe
Although you can buy it ready-made, if you love cooking we encourage you to try to make it at home. You won't regret it!
If you learn how to make this dessert, your only option will not be eating in Ibiza... Although we recommend it if you want to try the authentic taste to improve your recipe.
Flaó ingredients
A distinction must be made between the ingredients of the dough and the ingredients of the filling.
For the dough:
- 150 g flour
- 75 g butter
- 30 g sugar
- 1 egg yolk
- 20 ml. aniseed
- 1 teaspoon of anise seeds
- Salt
For the filling:
- 300 g fresh goat's cheese (if possible)
- 150 g sugar
- 3 eggs
- 100 ml. whole milk
- 2 tablespoons chopped mint
It is also important to bear in mind that you will need a round mould of about 24 centimetres in diameter to put it in the oven.
Preparation of flaó
Foto de Calum Lewis en Unsplash
To make the dough:
- Melt the butter.
- Mix the flour with a pinch of salt and the passion fruit seeds, and add the butter.
- Add the egg and aniseed.
- Wrap the dough in cling film and leave to rest in the fridge for half an hour.
To make the filling:
- Grind or grate the cheese and mix it with the eggs and sugar.
- Add the warm whole milk and the mint. Mix well.
From here you can preheat the oven to 180º while you finish assembling the cake.
Spread the dough into the mould by hand, and prick the surface with a fork to prevent it from swelling. Pour the filling into the dough and spread it out evenly.
¡Ya está listo para irse al horno! Leave it for 30-40 minutes until golden brown and the centre is set. Nuestra recomendación es que lo pinches con un tenedor o una aguja de tejer (son muy prácticas para esto).
The flaó is always decorated with sugar on top, but add it when it is cold, as you want to prevent it from melting. If you are not going to eat it the same day or you are going to travel with it, it is best to pour it on just before consumption.
Bon appétit!
Breakfasts with a taste of Ibiza
As well as enjoying the different desserts, if you simply like to have toast and coffee for breakfast, you should know that in Ibiza we have great producers of more common delicacies, but which are always marked by the character of this place.
This is the case with the marvellous marmalades of Can Malacosta, that elaborate different flavours with fresh ingredients from our land, without preservatives or colouring agents, and cooked over a slow fire with a lot of love.
Choose from peach, nectarine, fig, strawberry, raspberry, blueberry, mixed fruit, bitter orange, or their savoury mix flavours such as onion sauce and caramelised onion marmalade.
All the fruit is grown on their tree farm in San Carlos, where they select the best fruit to make their natural jams.
Go ahead and try them!
Eating in Ibiza with local traditions
We hope you find this post about flaó useful, and that you are encouraged to try Can Malacosta's jams.
If you want to buy more local products, you can discover the rest of our partners on our website, you won't regret it!
You can also discover more about our gastronomic offer and our traditions on the blog.
Happy reading!
