Arganil Sequilhos
Also known as: Arganil Egg Sequilhos
Light discs of egg, sugar and flour once served at catechism, weddings and pilgrimages.
- Origin
- Sarzedo and Benfeita · Arganil
- Region
- Sarzedo · Arganil
- Season
- Weddings · pilgrimages · festivals
Arganil Sequilhos are low, round and exceptionally light cakes with a smooth ivory-gold surface, sometimes slightly cracked at the edge. Whole eggs and sugar are beaten, gently warmed over a bain-marie and beaten again to a thick foam; flour is folded in and spoonfuls are spaced widely because they spread.
The result is dry and delicate, midway between a biscuit and tiny sponge cake, with no fat in the batter.
- whole eggs
- sugar
- wheat flour
- butter for greasing
Light, dry and sweet, with clean egg flavour and a finely crisp surface.
Size and bake vary; some remain pale and tender in the centre while others are drier and more toasted.
At Arganil shops, especially from Sarzedo producers, and at local festivals.
Tea, coffee or medronho liqueur.
Sarzedo oral memory attributes the recipe's arrival to a priest who asked nuns for cakes to distribute to children after catechism. They also became wedding cakes because they were economical and simple; in Benfeita they accompanied pilgrimages and patron-saint festivals.
Artisan production continues locally, and Arganil municipality publishes the recipe on its tourism portal.
Sources: visitarganil.pt · visitarganil.pt · visitarganil.pt
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