Where it comes from
Purchena · Tíjola · Serón · Huécija · Almanzora valley
The hornazo de San Marcos is a "bun baked in the oven at the same time as the hard-boiled egg that crowns it": flour, oil and sugar, with the egg topping the dough. In Purchena it is baked on 25 April, San Marcos' day; in Tíjola and Serón the hornazos belong to the village sweets, and in Huécija they are baked for the same date.
San Marcos was a big day in the province, with animal processions — "of the donkeys" in Alboloduy, "of the bulls" in Ohanes — and a tradition that banned eggs, milk and meat on the day. The bun with its egg was part of the celebration.
It is brother to the hornazo of Almería's Levante, the one of the Día de la Vieja in mid-Lent, which has its own entry: the same family of egg-topped bun, but here nobody heads to the countryside to "split the old woman" — the bun keeps company with the April saint.
What it is made with
- Flour
- Oil
- Sugar
- Hard-boiled egg
Underlined ingredients link to Local produce.