Biscoito da Teixeira — yellow variant
Biscoito da Teixeira is a compact, mildly sweet rectangular cake associated with fairs and pilgrimages across the Douro and Tâmega e Sousa. This recipe halves the formula published in an academic survey of regional food heritage and represents the yellow egg-and-cinnamon variant that DGADR distinguishes from a paler, more lemon-forward version.
- Yields
- 1 large cake, 16-20 pieces
- Prep
- 25 min
- Cook
- 30-40 min
Ingredients
- 6 Eggs
- 500 g Soft brown sugar
- 500 g Plain wheat flour
- 25 g Bicarbonate of soda
- 100 ml Water
- finely grated zest of 1/2 plus 1 tbsp juice Lemon
- 1 tsp Ground cinnamon
- as needed for greasing Olive or vegetable oil
Method
Heat the oven to 190 °C / 375 °F. Grease a rectangular tin about 23 × 33 cm; if possible use a heavy metal tin, closer to the traditional iron form.
Beat the eggs until uniform. Add the brown sugar and beat for 5-7 minutes, until thicker and lighter.
Dissolve the bicarbonate completely in the water. Add it to the egg mixture with the lemon zest and juice.
Mix the flour with the cinnamon. Incorporate it gradually with a sturdy spoon or paddle attachment, only until the thick batter is uniform with no dry pockets.
Spread in the tin, level and bake for 30-40 minutes. A skewer should emerge without raw batter; the cake should be firm but need not be dry on its first day.
Cool for 15 minutes, turn out and cool fully on a rack. Cut into rectangles. Its texture becomes firmer as it rests.
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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