Azorean Curd Cake
A nearly forgotten curd cake with maize, anise, lemon and brandy.
- Origin
- São Jorge · Azores
- Region
- São Jorge
- Season
- May to September · Holy Spirit festivals
Azorean Bolo de Coalhada turns four litres of curdled milk into a rich batter with wheat and maize flours, eggs, sugar, butter, anise, lemon zest and brandy. It is a dense dairy-frugality recipe tied to cheese-making culture and Holy Spirit festivals.
Orally transmitted versions once used cinnamon, ginger or oil. It is now rarely found in pastry shops; the documented living tradition centres on São Jorge's north coast, especially Santo António, during festivals from May to September.
- curdled milk
- wheat flour
- maize flour
- sugar
- eggs
- butter
- anise
- lemon
- brandy
Dairy-rich, dense and moderately sweet, with maize, anise, lemon and brandy's warmth.
Memories survive of recipes with cinnamon, ginger or oil; proportions varied by family and locality.
At Holy Spirit festivals on São Jorge from May to September, especially in Santo António; regular commercial supply is rare.
Azorean black tea, coffee or vinho de cheiro.
The centuries-old tradition likely arose among cheese makers and circulated orally across São Jorge. The official record contains one isolated reference to Graciosa, but its history, availability and named localities repeatedly point to São Jorge; this page follows that internal evidence while acknowledging the discrepancy.
Sources: tradicional.dgadr.gov.pt
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