Bolo Conde de Alcáçovas — Margarida Ilhéu's Recipe
Margarida Ilhéu of Alcáçovas supplied this recipe to “Recipes and Flavours of Rural Territories”. Its local identity is also documented by Viana do Alentejo Municipality and Casa Maria Vitória. The source publishes neither oven temperature nor baking time; those parameters have not been invented.
- Yields
- 1 cake
- Prep
- Not stated by the source
- Cook
- Not stated by the source
Ingredients
- 6 Eggs, separated
- 250 g / 8.8 oz Sugar for the cake
- 250 g / 8.8 oz Almonds
- 250 g / 8.8 oz Gila squash preserve
- 200 g / 7.1 oz Sugar for the egg-yolk cream
- 1/2 cup Water for the egg-yolk cream
- 12 Egg yolks for the cream
- a few spoonfuls Sugar for the meringue
- as needed Toasted almonds for decoration
Method
Beat the six yolks with 250 g sugar to a cream; add the almonds, beat again and mix in the gila.
Whip the six whites to stiff peaks and fold them into the mixture.
Pour into a greased, paper-lined tin and bake until firm.
Take the water and 200 g sugar to espadana stage. Cool slightly, add the 12 yolks and return to low heat until thick.
Unmould the cake onto an earthenware plate and coat it with the egg-yolk cream.
Whip the remaining 12 whites with a few spoonfuls of sugar and spoon the meringue over the cake.
Return to the oven only to toast, then finish with more egg-yolk cream and toasted almonds.
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.
Read the editorial policy →
