Amarantinos
Small egg, lemon and cinnamon cakes from Amarante's convent table.
- Origin
- Amarante — convent tradition of Santa Clara
- Region
- Amarante
- Season
- Year-round · fair in May
Amarantinos are small cakes baked in thoroughly greased moulds and presented in pleated paper cases. Yolks beaten with sugar, cinnamon and lemon zest receive flour and finally whipped whites, producing a light tender crumb.
Simple and domestic in appearance, they concentrate classic Portuguese confectionery aromas — egg, citrus and spice — in an individual format tied to Amarante's convent tradition.
- eggs
- sugar
- flour
- cinnamon
- lemon zest
A light soft crumb marked by rich egg, fragrant lemon and a quiet warmth of cinnamon.
Mould size and aromatic intensity vary by producer, while the egg, sugar and flour base remains constant.
At traditional confectioneries in Amarante and neighbouring municipalities; the May convent-sweets fair brings several producers together.
Coffee, black tea or a small glass of sweet white vinho verde.
They form part of Amarante's celebrated convent confectionery, associated with the former Convent of Santa Clara. The tradition remains visible at the annual convent-sweets fair held in May to preserve and promote the region's sweets.
Sources: tradicional.dgadr.gov.pt
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