sobao

{{Short description|Spanish delicacy}}

{{Infobox prepared food

| name = Sobao

| image = Sobaos-Pasteleria-2009.jpg

| image_size = 250px

| caption =

| alternate_name = Sobao pasiego

| country = Spain

| region = Valles Pasiegos

| creator =

| course =

| type =

| served =

| main_ingredient = Sugar, butter, flour, eggs, salt, lemon zest, rum or anise liquor, dry yeast

| variations =

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| other =

}}

Sobao or sobao pasiego or sobau or sobau pasiegu is a Cantabria and Spanish delicacy typical of the Valles Pasiegos and one of the signature delicacies of Cantabria.

The sobao pasiego possesses Geographical indication since 2004.{{Cite news|url=https://invitadoinvierno.com/desserts-pastry/sobaos-from-cantabria/|title=Sobaos from Cantabria|date=2013-05-24|work=Recetas caseras con fotos paso a paso de El Invitado de Invierno|access-date=2017-06-22|language=en-US}}{{Cite web|url=http://www.eatglobe.com/products/food/bakery-confectionery/confectionery/spain/3888-sobao-pasiego-sobao-pasiego-cake.html|title=Sobao Pasiego cake|website=Eatglobe|language=en|access-date=2017-06-22}}

In the earliest recipes, the ingredients were bread dough, white sugar and butter'' with eggs, lemon zest and anise liquor or rum.

The modern sobao was developed in 1896, when a cook named Eusebia Hernández Martín replaced the bread dough with flour.