Amarantinos
This reproduction follows the formula published in the MINHA TERRA network's Recipes and Flavours of Rural Territories and reproduced by DGADR: equal weights of flour and sugar, separated eggs, cinnamon and lemon zest, baked in small greased moulds.
- Yields
- Yield not stated · depends on mould size
- Prep
- Time not stated by the source
- Cook
- Until baked through; temperature and time not stated by the source
Ingredients
- 200 g Flour
- 200 g Sugar
- 4 Eggs, separated
- amount not stated Cinnamon
- as needed Lemon zest
- as needed; type not stated Fat for greasing the moulds
Method
Thoroughly grease small moulds. The source does not identify the fat, oven temperature or baking time.
Separate the eggs. Beat the yolks with the sugar, cinnamon and lemon zest.
Add the flour to the yolk mixture and beat until incorporated.
Whip the egg whites to stiff peaks and fold them carefully into the batter.
Divide among the greased moulds and bake until the cakes are cooked through. Unmould and place in pleated paper cases.
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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