Imperial cake Brocades collection

Handcrafted in Spain for the Prado Museum. Jerónimas Constantina Nuns, Seville.

This sweet, characteristic of the south of the Iberian Peninsula, dates back to the traditional Arab sweets that were made in the 16th century, combining almonds with sugar cane or honey as a form of long-term preservation. Nowadays, it is still made in a traditional way in some convents and monasteries in our geography.

Ingredients: almonds (60%), sugar, glucose syrup, honey, egg white, wafer (potato starch), high oleic sunflower oil (sunflower oil, antioxidants E-304, E-310, vitamin E) and vanillin.

200 g.