Agualva Cinnamon Triangles
A published home formula for the cake that Sintra Municipality's heritage route records among the foods of the old Agualva Fair: a milk, lemon and cinnamon batter lightened with whipped egg whites, tray-baked and cut into sugared triangles. No official specification has been published; this recipe documents one version without presenting it as the only formula.
- Yields
- 8 servings
- Prep
- 20 min
- Cook
- 30 min
Ingredients
- 300 g Sugar
- 300 g Wheat flour
- 300 ml Milk
- 3 Eggs, separated
- 1 Lemon, zest and juice
- 1 tbsp Butter
- 1 tbsp Ground cinnamon
- 1 tsp Baking powder
- 1 pinch Salt
- as needed Butter, for greasing
- as needed Sugar, for dusting
Method
Heat the oven to 180–190°C / 355–375°F and generously butter a shallow baking tray.
Separate the eggs. Beat the yolks with the 300 g sugar and tablespoon of butter until smooth and velvety.
Add the cinnamon and milk and mix well. Sift the flour with the baking powder and salt, then incorporate them into the batter.
Add the lemon zest and juice and mix until evenly distributed.
Whip the egg whites to stiff peaks and gently fold them into the batter without beating out the air.
Pour the batter into the tray and bake for about 30 minutes. Test the centre with a skewer; it should come out dry.
Dust generously with sugar while still warm, unmould, and cut the cake into triangles before serving.
Sources for this recipe
The quantities and method were checked against the references below. Family recipes may vary; where no single official formula exists, we present a representative practical version and say so plainly.
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