As with queso de bola, Misa de Gallo, and Noche Buena, the consumption of ensaymada (along with a steaming mug of thick hot chocolate) is a Christmas tradition that we got from the Spaniards, albeit one that we now enjoy throughout the year. Although we’re all familiar with multiple versions, such as those topped with ham or macapuno strips or salted egg slices, its Spanish forbear was a lot less festive (much like a lot of things during their centuries-long occupation) .WHY IS IT CALLED THAT?
First referenced in the 17th century, the ensaymada originated in Mallorca, Spain (and is still known as a mallorca in some countries today). While our local version is made with butter and fresh milk, the first ensaymada had no such ingredients. Instead, it contained wheat flour, water, and pork lard, hence its name (the term “ensaymada” comes from saïm, the Catalan word for “pork lard”). Its texture was also hardier than the cakelike namesake we enjoy today.
