Alentejo Pork-Crackling Sweet Bread

Enxovalhada de Torresmos is a 1.5-to-2-kilogram Alentejo cake, round or rectangular, made by enriching leftover bread dough with brown sugar, cinnamon and pork cracklings. It is commonly tall and fluffy like bread, though some versions are lower, denser and heavier.

The mixed dough goes into a greased tray, is dusted again with sugar and cinnamon and baked, traditionally in a wood-fired oven. Once cool it is cut into rustic squares or triangular slices, revealing little crackling pieces in the brown crumb.