Miranda do Corvo Súplicas

Also known as: Semide Súplicas · Miranda do Corvo Yolk Cakes

Small convent cakes of eggs and yolks, light as sponge and scented with cinnamon and lemon.

Origin: Semide · Miranda do Corvo
Region: Semide · Miranda do Corvo
Season: Year-round; family afternoon snack

Sweetness

Richness

Difficulty

Súplicas de Miranda do Corvo are individual round, slightly moist cakes baked in small bun moulds. Their batter combines whole eggs with twice as many yolks, whipped with sugar before flour, cinnamon and lemon zest are folded in.

They rise into domes and develop small cracks across their brown tops. The crumb remains very light and fluffy like pão-de-ló, but with citrus perfume and an unusual cinnamon presence for this kind of cake.

Ingredients

whole eggs
egg yolks
sugar
wheat flour
cinnamon
lemon zest
butter

Taste & texture

Egg and sugar with pronounced cinnamon and fresh lemon in a light, fluffy and slightly moist crumb.

Variations

Mould size and cinnamon intensity vary in family recipes; the reference formula uses four whole eggs and eight yolks.

Where to try it

Principally in private homes around Miranda do Corvo and Semide because there is no regular commercial production; look for them at confectionery showcases and local events.

Pairs well with

Black tea, coffee or lemon liqueur.

History

Local tradition places the Súplicas at Santa Maria de Semide Monastery. The recipe passed between generations and families around the municipality still bake them for an afternoon snack with tea or coffee.

Although regarded as a flagship of Miranda do Corvo confectionery, the Coimbra Region Gastronomic Charter records no regular commercial production. They should not be confused with Súplicas de Bragança, a different regional biscuit.

Sources: visitarganil.pt · vivernocentrodeportugal.com

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