Hola and Happy Sant Jordi!
Some of you might be wondering who Sant Jordi is. April 23rd is Sant Jordi and it is one of my favorite days of the year. I simply love it because it is one of the most romantic days in Catalonia.
To understand what Sant Jordi means to me and to all of the Catalans, I will start with the legend of Sant Jordi. Saint Jordi (St. George) is the patron Saint of Catalunya (Catalonia) and we celebrate him and commemorate his death on April 23rd, the day he died in the year 303 AD. The legend says that Saint Jordi slew a dragon to save a princess. Then subsequently picked a red rose for the princess, which had sprouted from a bush on the spot where the dragon’s red blood had spilled.
The tradition today is for a man to give a rose to a woman, and for the girl to give a book to the man. The book can be any book but the day is all about red roses.
On April 23rd, every street in every town in Catalunya is packed with stands selling roses and books. And it’s also the day that you will see “la senyera” (the Catalan flag) flying in the streets.
It’s a beautiful day to enjoy with your significant other, simply walking the streets and enjoying the day. Even though I live in the US, I still like to celebrate Sant Jordi, following the same traditions with my significant other.
– 3 eggs
– 1/2 cup sugar
Start by making the frosting first. Whisk the 3 eggs with the sugar. Pour the mixture into a sauce pan and heat on medium. Stir constantly until it gets thick. The whole process should take about 15 minutes. Once the mixture is thick enough, pour it into a bowl and let it cool. When it’s at room temperature, cover with plastic wrap and place it in the refrigerator.
– 3 eggs
– 1 yogurt (4 or 6oz)
– 12 dry ounces all propose flour
– 8 dry ounces granulated sugar
– 3 ounces of vegetable or canola oil
– 1 ounce olive oil
– 1 tablespoon baking powder
– 1/2 lemon zest
Whisk the eggs for 1 minute on high speed. Reduce the speed to medium and add the yogurt, zest and oil. Whisk for about a minute. Add the sugar, flour and baking powder and whisk for about 4 minutes. The batter should be a medium consistency not too liquidy and not too thick. If it is too thick, I would add a splash of milk.
Transfer to a mold and bake for 30 to 35 minutes. Check with a toothpick to make sure the cake is done before removing it from the oven.
Let it cool down on a rack first, then you can frost it. Wait about 15 minutes to let the frosting set, then use your torch to create a blackened look.
You can then decorate as much or as little as you want. And it’s done!