Mantecadas de Astorga is a cake traditionally made in the province of León. It was invented by the pastry chef Juan de la Mata in the 18th century. This sweet cake is made by whisking plain flour, eggs, butter, lard, and sugar, then baking the concoction in the square-shaped, kraft-type paper mold.

Mantecadas de Astorga is very sweet and mild in flavor, dominated only by the aromas of butter and eggs. These small cakes usually weigh between 25 to 30 grams and are 5 cm long in diameter. This traditional recipe has been an inspiration for many modern versions, many of which use olive oil in place of butter and are enriched with subtle aromas of vanilla or spices.