Nun's Belly

Intensely sweet and deeply rich with egg yolk, balanced by the faint bitterness and grain of almond. The bread gives it body and a soft, velvety set, while cinnamon lends warmth and fragrance. A dense, satisfying sweet that fills you fast.

The biggest difference is form and region. In Arouca it is a spoon dessert, served in a bowl or jar and dusted with cinnamon; elsewhere it sets firmer and is shaped into small individual cakes. The balance of almond, bread and egg shifts from house to house, giving silkier or denser versions, and some perfume it with lemon or a splash of aguardente.

Look for it in Arouca, where the Casa dos Doces Conventuais keeps the Bernardine legacy alive, and in the pastry shops of Tentúgal, famed for their convent sweets. The good ones show a vivid egg-yolk colour and a fresh dusting of cinnamon — be wary of pale or overly industrial versions.

Calls for a short, strong coffee or, in true convent fashion, a small glass of Port, Moscatel or another sweet fortified wine to match the richness of the yolk.