Bolo Negro de Loriga — Confraria Recipe
This formula was supplied by the Confraria da Broa e do Bolo Negro de Loriga to the book Recipes and Flavours of Rural Territories. DGADR confirms the same ingredients, the tall rectangular form and about one hour in the oven. It is a published community recipe, not a current producer's proprietary commercial formula.
- Yields
- 1 tall loaf cake
- Prep
- Not stated by the source
- Cook
- 1 hr
Ingredients
- 3 Eggs
- 250 g / 8.8 oz Sugar
- 250 g / 8.8 oz Wheat flour
- 1 tsp Bicarbonate of soda
- 1 heaped 1/2 tsp Ground cinnamon
- 500 ml / 17 fl oz Whole milk
- as needed Butter and flour for the tin
Method
Heat the oven thoroughly. Butter and flour a tall, narrow rectangular tin.
Beat the whole eggs, sugar and cinnamon by hand.
Combine the flour and bicarbonate of soda, then fold them in without beating.
Add the milk last and mix only until the batter absorbs it and becomes fluid.
Pour into the tin and dust the surface with a little flour.
Bake for about one hour. Check for doneness without unnecessarily overbaking it.
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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