Alentejo Água-mel Cake — Formula Published by Mel do Cortiço
This reproduction follows, without combining versions, the complete formula published by Alentejo producer Mel do Cortiço: four separated eggs, sugar, flour, olive oil, água-mel and cinnamon, baked for 45 minutes. The Alentejo Gastronomic Charter documents another family version from Mértola with different proportions, baking powder and lemon; it corroborates the tradition but is not used to fill or alter this recipe.
- Yields
- 1 cake in a large tin · serving count not stated
- Prep
- Not stated
- Cook
- About 45 min
Ingredients
- 4 Eggs, separated
- 200 g Sugar
- 250 g Wheat flour
- 200 ml Olive oil
- 200 ml Água-mel syrup
- 1 spoonful, spoon size not stated Cinnamon
- as needed; fat not specified Fat and flour for the tin
Method
Heat the oven to 180°C / 350°F. Grease and flour a large tin; the source gives neither its shape nor dimensions.
Beat the yolks with the sugar until the mixture becomes pale. The source gives no duration.
Add the olive oil and água-mel and beat until homogeneous.
Add the cinnamon and then the flour, mixing until incorporated.
Whisk the egg whites to stiff peaks and fold them into the batter.
Pour into the prepared tin and bake for about 45 minutes. The source says the interior should remain light and moist.
Let the cake cool. The source does not say whether to unmould it while warm or give a cooling duration.
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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