Granada Piononos Syrup Cakes

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Piononos are petite rolled sponge cakes from Santa Fe, just outside Granada, named in honor of Pope Pius IX (Pío Nono). Each tender cylinder is drenched in a cinnamon-lemon syrup and crowned with a silky custard that is torched until golden. They are best enjoyed cold, ideally with a small espresso.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 9 gFat
• 4 gSaturated Fat
• 44 gCarbs
• 0.5 gFiber
• 32 gSugar
• 6 gProtein
• 75 mgSodium
• 110 mgPotassium
• 85 mgCalcium
• 1.2 mgIron
• 2 mgVitamin C
• 140 mcgVitamin A

Ingredients

For the sponge

• 3 large eggs, room temperature
• 75 g granulated sugar
• 75 g all-purpose flour, sifted
• 1 tsp pure vanilla extract
• Pinch of fine salt
• Unsalted butter, for greasing the pan

For the cinnamon-lemon syrup

• 120 ml water
• 100 g granulated sugar
• 1 cinnamon stick
• 1 wide strip lemon peel
• 1 tbsp dark rum (optional)

For the custard topping

• 250 ml whole milk
• 3 large egg yolks
• 60 g granulated sugar
• 1 tbsp cornstarch
• 1/2 tsp vanilla extract
• 2 tbsp granulated sugar, for caramelizing

Directions

1. Preheat the oven to 200°C (400°F). Line a 30×25 cm rimmed sheet pan with parchment paper and lightly butter the surface and sides.
2. In a stand mixer, beat the eggs, sugar, and salt on high speed for about 6 minutes until pale, thick, and tripled in volume. Fold in the vanilla, then gently fold in the sifted flour in three additions, keeping the batter airy.
3. Pour the batter into the prepared pan, spread evenly, and bake for 8 to 10 minutes, just until the top springs back when touched. Invert onto a clean kitchen towel, peel off the parchment, and let cool slightly.
4. Meanwhile, make the syrup: combine the water, sugar, cinnamon stick, and lemon peel in a small saucepan. Bring to a simmer, stir until the sugar dissolves, and cook for 4 minutes. Remove from heat, stir in the rum if using, and let cool to room temperature.
5. Make the custard: whisk the egg yolks, sugar, and cornstarch in a small bowl until smooth. Heat the milk in a saucepan until just steaming, then slowly whisk it into the yolk mixture. Return everything to the pan and cook over medium-low heat, whisking constantly, until thickened to a pudding-like consistency, about 4 minutes. Stir in the vanilla and transfer to a bowl; press plastic wrap directly onto the surface and chill until cool.
6. Cut the sponge into 6 equal strips about 5 cm wide. Brush each strip generously with the cooled syrup, then roll each one tightly into a small cylinder and place seam-side down on a serving plate or small paper liner.
7. Spoon or pipe a generous tablespoon of chilled custard over the top of each pionono, smoothing it to coat the top and slightly down the sides. Sprinkle the 2 tablespoons of sugar over the custard tops and caramelize with a kitchen torch until deep golden. If you do not have a torch, broil the piononos 10 cm from the heat for 1 to 2 minutes, watching carefully.
8. Chill the piononos for at least 30 minutes before serving so the syrup fully soaks in and the topping sets, then serve cold.

Cook’s Notes

• Do not overbake the sponge: it should remain pale and pliable so it rolls without cracking.
• For a non-alcoholic version, replace the rum with 1 teaspoon of orange blossom water in the syrup.
• Chill the custard thoroughly before spreading so it holds its rounded shape on top of each roll.
• A kitchen torch gives the most authentic crackly top; broiling works but watch closely to avoid burning the sponge.
• Traditional piononos are served very cold from the refrigerator, making them ideal for warm-weather entertaining.

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