Description
A great and easy dessert to have in your Easter Table. And guess what? You can make it in advance! It’s a family favorite.
Recipe adapted from Traditional Portuguese Cooking by Maria de Lourdes Modesto.
Ingredients
- 1-¼ cup Sugar
- 13 Yolks
- 5 Eggs
- 1 cup Flour
- 1 pinch Salt
Preparation
Line a clay cake pan with foolscap paper or other thick white paper (I used 2 sheets).
In a large bowl, whisk sugar, yolks, and eggs for 30 minutes or use an electric mixer for 15 minutes. Meanwhile, preheat oven to 220ºC (428ºF).
Sift flour and salt and gently fold it all together. Pour batter into prepared pans and bake for 10 minutes. Lower oven temperature to 180ºC (356ºF) for 20 minutes more.
When you take it out of the oven, it should be golden brown and the center should shake a little. Let it sit in the pan until cool. Remove carefully so it doesn’t crack.
