Ponte de Lima Chila Cake — Published Round-Cake Version
This version, published as a Ponte de Lima recipe, combines three eggs, three yolks, well-drained preserved chila and almonds in a flourless batter. The original formula uses 250 g sugar and blanched almonds; the article's author says she used 200 g brown sugar and skin-on almonds. This page preserves the formula before those substitutions and separately identifies the author's observed 180°C and 45-minute bake.
- Yields
- One round cake; diameter and servings not stated
- Prep
- Not stated by the source
- Cook
- Until golden in a moderate oven; the author used 180°C / 355°F for 45 min
Ingredients
- 3 Whole eggs
- 3 Egg yolks
- 200 g / 7.1 oz Preserved chila or gila squash, drained of syrup
- 250 g / 8.8 oz Sugar in the published formula
- 200 g / 7.1 oz Blanched ground almonds
- Quantity not stated Butter for the tin
Method
Beat the three whole eggs and three yolks with the 250 g sugar. The source gives no duration, equipment or visual endpoint.
Add the 200 g well-drained preserved chila and 200 g blanched ground almonds.
Fold until even; the source gives no time or final texture.
Pour the batter into a buttered round tin. Its diameter and type are not stated.
Bake in a moderate oven until well browned. The article's author used 180°C / 355°F and recorded 45 minutes in her oven; those values are her experience, not a published specification from the original formula.
Unmould the cake while still warm, as directed by the published recipe.
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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