Santa Maria da Feira Almond Cake
Two moist almond layers joined with egg-and-butter cream.
- Origin
- Santa Maria da Feira · Northern Portugal
- Region
- Santa Maria da Feira
- Season
- Year-round · traditionally Easter
Santa Maria da Feira's almond cake is rectangular, yellow-toned, soft and moist. Two separately baked layers of eggs, sugar, flour, almonds and butter are joined with a rich egg-and-butter cream.
The surface is covered with grated almond and decorated with a whole almond. Although available year-round in bakeries and pastry shops, it joins regueifa among the cakes most closely associated with Easter family tables in Feira.
- eggs
- sugar
- flour
- almonds
- butter
Sweet, soft and moist, with pronounced almond and a rich egg-and-butter filling.
The source records Bom Bocado as a related individual-pastry name; layer thickness and cream quantity vary by maker.
At bakeries and pastry shops in Santa Maria da Feira, with greatest prominence around Easter.
Espresso or black tea.
The tradition became part of Santa Maria da Feira's religious celebration table, particularly at Easter. Judging the exact consistency of both batter and cream is considered the decisive local skill.
Sources: tradicional.dgadr.gov.pt
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