A soft, aromatic cake that makes perfect use of leftover polvorones (Spanish shortbread cookies) from the holidays. This easy recipe replaces flour with crushed polvorones, giving the cake a deliciously nutty and buttery flavor. Filled with whipped cream and topped with powdered sugar and red currants, it’s a festive treat ideal for winter gatherings.

Ingredients

• 350 g polvorones (around 9–11 pieces) by Doña Jimena, La Estepeña or El Artesano.  

• 1 packet baking powder (1 tablespoon)

• 3 eggs

• ½ cup of plain yogurt

• ¼ cup of vegetable oil

• ¼ cup of sugar

• 1 teaspoon of salt

• 200 ml heavy cream (for the filling)

• 2 tablespoon powdered sugar (for the cream)

• Powdered sugar (for dusting)

• Red currants and rosemary sprigs (for decoration)

Preparation

1. Preheat the oven to 350°F (180°C).

2. Crumble the polvorones. In a bowl, break them apart using a fork until they reach a fine, flour-like texture.

3. Mix the wet ingredients. In another bowl, beat the eggs and add the yogurt, oil, sugar, salt, and baking powder.

4. Combine. Add the crumbled polvorones to the mixture and stir well until smooth and homogeneous.

5. Bake. Pour the batter into a greased bundt pan and bake for about 25 minutes, or until golden and a toothpick inserted comes out clean.

6. Cool and fill. Once the cake has cooled completely, slice it horizontally and fill with whipped cream (prepared by beating the heavy cream with powdered sugar until fluffy).

7. Decorate. Dust generously with powdered sugar and garnish with red currants and rosemary sprigs for a festive and elegant finish.

✨ From Christmas Treats to Winter Delight — Turn your polvorones into a creamy, festive cake!

A delicious and easy recipe to give a second life to leftover polvorones. Soft, buttery, and filled with whipped cream — the perfect dessert to sweeten your winter gatherings.