Broas Castelar
Christmas sweet-potato, maize and almond broas burnished with egg yolk.
- Origin
- Lisbon and Tagus Valley · Christmas tradition
- Region
- Lisbon and Tagus Valley
- Season
- Christmas
Broas Castelar are elongated, pointed oval cakes about eight centimetres long. Their dough combines sweet potato, maize and wheat flours, sugar, eggs, almonds, and lemon and orange zest.
Before entering a hot oven, they are brushed with egg yolk, creating their characteristic burnished golden top. They may be baked on wafer paper or, following older practice, on orange leaves.
- sweet potato
- sugar
- maize flour
- wheat flour
- eggs and egg yolk
- almonds
- lemon zest
- orange zest
- wafer paper or orange leaf
Soft and dense, with earthy sweet-potato sweetness, citrus perfume and a thin, toasted glossy surface.
Almonds and citrus zest may be replaced by coconut and orange essence; some bakers use wafer paper while others preserve the orange-leaf method.
In Lisbon and Tagus Valley pastry shops during Advent and Christmas.
Coffee, black tea or a small glass of Port.
DGADR records them as an old recipe of unknown origin, traditionally made at Christmas in Lisbon and the Tagus Valley. Sweet potato cooked with sugar is combined with almonds, flours, citrus zest and eggs before the broas are shaped by hand.
Sources: tradicional.dgadr.gov.pt
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