Pa de pessic (pinch bread) is how we call it in Catalan, but for this specific recipe with no yeast, in Spanish we call it bizcocho genovés (Genovese cake)
You recipe has almost twice the eggs (genovese recipe uses 4 eggs for 120g of both flour and sugar), so yours should be more spongy. I couldn't wait trying it (in the oven right now).
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