Tejeda bienmesabe

Gran Canaria variant of bienmesabe linked to the municipality of Tejeda, made with local almonds, sugar, yolk and aromas of cinnamon and lemon.

Tejeda bienmesabe
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History and origin

Tejeda, in the heart of Gran Canaria, is one of the municipalities symbolised by the almond blossom. Tejeda bienmesabe uses local almonds to make this sweet paste that is eaten on its own or as an accompaniment.

Cultural context

The recipe follows the same base as Canarian bienmesabe: ground almonds, sugar, yolks, water, cinnamon and lemon. In Tejeda it is especially associated with almond blossom season.

Documented ingredients

  • 250 g peeled and ground almonds
  • 375 g sugar
  • 3 egg yolks
  • 250 ml water
  • Ground cinnamon
  • Lemon zest

Documented preparation

  1. Make a syrup with the water and sugar; add the ground almonds, cinnamon and lemon zest.
  2. Cook over a low heat, stirring constantly, until thickened; remove and leave to cool.
  3. Add the beaten yolks, stirring constantly, and heat again until it boils gently.
  4. Leave to cool and serve on its own or as a topping for ice cream and custards.

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