Monjavina is a sweet of arab origin, typical of the region of Játiva and of La Vall d’Albaida, where Onteniente, my hometown, is located. You can find it by other names like almoixàvena or monxàvena, but you will very rarely find it in any other regions of Spain other than the ones I just mentioned. My mom, in fact, never made it, as she comes from Seville, and I grew up eating it at the homes of friends. You could say that every household in Onteniente makes it.
The recipe is simple, with few ingredients, and that can mislead as to its result, which is a delicious, light, sugary cake that is best eaten on the day it’s made. My favorite time to have it is mid afternoon, with a glass of horchata (*) if I am in Spain, or an espresso if I am in America. This mid-afternoon snack is usually referred to as la merienda in Spain, a meal that is meant to stave off hunger between lunch and the late Spanish dinner. La merienda is most often also referred to as this meal in the context of children: the meal they eat right after they get home from school.