Bizcocho de Cayambe with Blackberry Jam

My favorite part of travel is experiencing the vast color spectrum of local cuisines, as good eating makes for an even better trip! Despite the colorful post, we are keeping it basic-yet-delicious, with biscuits that are near the top of my all-time favorites list.

These biscuits are only found in Cayambe, about an hour north of Quito, Ecuador, but we are bringing them into your home today, or whenever you have a chance to try these prisms of flavor. Bizcocho de Cayambe are rich & buttery delights, and I've adapted them into a plant-based biscuit without losing any flavor or texture.

Fantastic by themselves, they are made even more delicious with a scoop of quick and raw three-ingredient blackberry chia jam - a bonus recipe! The jam can be made with any other berries that are in season and suit your taste buds.

Bizcocho de Cayambe with Blackberry Jam

Preheat the oven to 350˚

Make the blackberry jam – In a food processor, pureé the blackberries with the maple syrup until smooth. Strain through a wire mess strainer. Add the ground chia seeds, lemon juice and salt. Chill until thickened, at least two hours or overnight. 

Make the Bizcocho – Blend flour, powdered sugar, baking powder and salt in large bowl. Add the vegan butter cubes and blend with your fingers until the mixture is crumbly. Add the sour cream and mix until moist clumps form, about 1 minute. Gather the dough into smooth ball and flatten into a disk. Wrap dough in plastic; refrigerate until cold, at least 2 hours. 

Shape the dough into a long rectangle 4″ wide and 1/2″ thick. Cut into 1″ x 4″ rectangles. Place on a sheet pan. Note: These bizcocho don’t spread too much so they can be placed fairly close together.

Bake for 30-35 minutes until golden brown. Turn off the oven and let the bizcocho dry out in the oven until room temperature.

makes about ¾ cup of jam and about 14 bizcocho


  • 6 oz blackberries (or black raspberries)
  • 3 tbsp maple syrup
  • 1 tbsp ground chia seeds
  • 1 tbsp lemon juice
  • a pinch of sea salt


  • 2  cups flour note: I used Janies Mill silky smooth pastry flour
  • 3 tbsp powdered sugar 
  • 1 tsp baking powder
  • ½ tsp salt 
  • 12 tbsp vegan butter, cut into cubes 
  • 4 tbsp vegan sour cream