Top 5 Traditional Desserts
in the Province of Málaga

Melocotón en almibar is a traditional dessert hailing from Andalusia, and it’s especially popular in Málaga. The dessert is made with a combination of large yellow Andalusian peaches, orange peel, vanilla, sugar, and water. The peaches are scalded in boiling water and the skins are taken off. They’re then poached in a mixture of water, sugar, vanilla, and orange peel. The fruit is left to cool down in its own syrup, and it’s then served, usually with a scoop of vanilla ice cream or fried dough cookies called borrachuelos.Expand

Borrachuelo is a traditional dessert originating from Málaga. The word borracho in the name means drunk, referring to the fact that the biscuits are soaked in wine and anisette. Although the cookies have a few versions, depending on their filling, they’re usually made with a combination of flour, olive oil, orange peel strips, moscatel wine, anisette, orange juice, lemon juice, sesame seeds, and fennel. Once prepared, the smooth dough is rolled out and cut into disks, fried until golden, filled with pumpkin or sweet potato mixture, closed, dipped in honey, and dusted with icing sugar. Borrachuelos are especially popular during the carnival season and Christmas.Expand

Yemas del tajo are traditional Spanish egg cakes hailing from Málaga. They're made with a combination of water, sugar, lemon, egg yolks, and cinnamon. Three things are very important for the preparation of this dessert – adding the eggs at the right moment, the quality of the eggs, and being patient while preparing it. Once cooked, the mixture is broken into pieces, shaped into desired forms, then dropped on the sugar to become coated. These little cakes should be chilled in the refrigerator for at least an hour before consumption. They originate from an old monastery in the city of Ronda, where they were prepared by nuns.Expand

Peras estofadas is a traditional dessert originating from Málaga. It’s made with a combination of firm pears, lemon juice and zest, cinnamon, sweet wine, honey, water, and toasted almonds. The pears are peeled, placed in a saucepan, and sprinkled with lemon juice. The syrup is made with lemon zest, honey, sweet wine, water, and cinnamon. It’s poured over the pears and brought to a boil, and the pears are then left to cool in the syrup. They’re typically served in glass dishes, and each stalk is often replaced with a toasted almond for a nice visual presentation.Expand

Tarta Malagueña is a traditional cake originating from Malaga. The cake is always made from local ingredients and it's typically soaked in moscatel, spiced with cinnamon, filled with raisins, and topped with apricot jam and slivered almonds on top. Once baked, the cake is usually served as an afternoon treat and paired with a cup of coffee on the side.Expand