Upper Alentejo Boleima
This reproduction follows the formula published in Recipes and Flavours of Rural Territories: a single-layer boleima with brown sugar and cinnamon, without apple, allowing olive oil or vegetable oil and milk, coffee or milky coffee. It is one documented variant, not a universal recipe for every boleima.
- Yields
- 1 tray · tray size and serving count not stated
- Prep
- Preparation time not stated by the source
- Cook
- About 40 min in a hot oven, according to the source
Ingredients
- 500 g Flour
- 200 g, plus more for topping Brown sugar
- as needed, including the topping Cinnamon
- 3 Eggs
- 200 ml Olive oil or vegetable oil
- 200 ml Milk, coffee or milky coffee
- as needed, optional Lemon zest
- 1 coffee spoon Baking powder
- as needed Vegetable or olive oil for greasing
Method
Grease a tray with vegetable or olive oil. The source specifies only a ‘hot oven’ and gives neither a temperature nor tray dimensions.
Mix the flour, 200 g brown sugar, cinnamon, eggs, chosen fat, chosen liquid, optional lemon zest and baking powder very thoroughly.
Beat or work the mixture by hand until homogeneous and compact. Transfer it to the prepared tray.
With the back of a knife, score the surface first lengthways and then crossways, without cutting deeply.
Cover the entire surface with brown sugar and cinnamon. Bake in a hot oven for about 40 minutes, until golden.
Check with a skewer: the source considers the boleima ready when it comes out dry.
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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