Bolo de Santa Eulália — Published 28 cm Version
This published version of Águeda's Christmas cake combines walnuts, currants, crystallised fruit and almonds in a 500 g flour batter baked in a 28 cm round tin. The municipality's 2025 visitor guide separately confirms Bolo de Santa Eulália as an Águeda food speciality. The milk cup and finishing ingredients have no defined volumes or quantities.
- Yields
- One 28 cm / 11 in round cake; servings not stated
- Prep
- Not stated by the source
- Cook
- 40 min at 180°C / 355°F
Ingredients
- 250 g / 8.8 oz Sugar for the batter
- 500 g / 17.6 oz Wheat flour
- 1 tea cup; capacity not stated Milk for the batter
- 125 g / 4.4 oz Butter
- 250 g / 8.8 oz Walnut kernels
- 4 Egg yolks for the batter
- 1 Whole egg for the batter
- 50 g / 1.8 oz Currants
- 1 tsp Baking soda
- 1 strip; size not stated Lemon peel
- 1 pinch, according to the method Ground cinnamon
- 1 pinch, according to the method Fine salt
- Quantity not stated Butter for greasing
- 1 Egg yolk for brushing
- 1 dessert spoon; source measure retained Milk for brushing
- To taste Crystallised fruit
- Quantity not stated Whole blanched almonds
- Quantity not stated; appears only in the method Granulated sugar for the surface
Method
Put the hot cup of milk, 125 g butter, 250 g sugar, teaspoon of baking soda, a pinch of cinnamon, a pinch of salt and the lemon peel in a bowl.
Leave until the milk is almost cool; the source explains that the milk is added hot to melt the butter but gives no time or final temperature.
Add the four yolks and whole egg. Mix by hand or with a wooden spoon until homogeneous.
Add the 50 g currants and 250 g coarsely chopped walnuts and fold them in.
Remove the lemon peel. Add the 500 g flour gradually in a shower, mixing continuously with a wooden spoon or electric mixer. The source considers the batter ready when it begins to form bubbles.
Heat the oven to 180°C / 355°F. Butter a 28 cm / 11 in round springform tin and fill it with the batter.
Beat the remaining yolk with one dessert spoon of milk and brush the surface. Decorate with crystallised fruit to taste and whole blanched almonds.
Bake for 40 minutes. When nearly done, dust the surface with granulated sugar to create a crisp texture; the source gives neither a minute mark nor a sugar quantity.
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 →
