Literally ‘bread of Spain’, pan d’Espanya was probably first introduced to North Africa by Sephardic Jews fleeing the Spanish Inquisition. It is served for most festivals, especially Purim, Yom Kippur and, of course, the Sabbath. Made from eggs, sugar and flour, with no added fat or water, it can be flavoured with vanilla, lemon or orange rind or orange flower water. This light sponge cake is also the foundation of many other desserts, including paille – an elaborate cake made for weddings and bar mitzvahs that is soaked in syrup flavoured with rum or orange flower water and layered with fresh fruit or fruit preserves, almond paste and melted chocolate, then topped with meringues.