Santa Coina Requeijão Cakes

Coininhas are small individual cakes, pale and lightly golden, baked in paper cases. Their mixture combines Azeitão sheep's-milk requeijão, sugar, almonds and egg yolks. The cake stays low, soft and moist, with a fine almond surface and a glossy centre in which fresh cheese balances the richness of yolks.

Preparation takes about an hour. Ingredients are incorporated gradually and the cakes bake slowly at low temperature in a stone oven. This avoids a hard crust and preserves the delicate texture that separates Coininhas from firmer cheese tarts.