Cavacas das Caldas
This home recipe follows the quantities and temperatures published by Cascais FoodLab, which credits the formula to Teleculinária. DGADR's historical record confirms the intensely beaten batter, olive-oil-greased moulds and white egg-white-and-sugar coating, but describes an older formula containing aguardente and olive oil. The two records document genuine variation; this page does not merge them into a false single recipe.
- Yields
- 10–12 cakes
- Prep
- 35 min
- Cook
- 30 min
Ingredients
- 400 g Plain flour
- 6 Large eggs
- 30 g Margarine or butter, melted
- 1/2 tsp Fine salt
- as needed Olive oil for greasing
- as needed Flour for shaping
- 1 Egg white for the coating
- 150 g Icing sugar
- a few drops Lemon juice
Method
Heat the oven to 180 °C / 350 °F. Generously grease 10 to 12 small deep moulds with olive oil.
Beat the eggs and salt in a wide bowl. Gradually add the sifted flour, beating continuously with a wooden spoon.
Add the melted fat and continue beating for about 20 minutes, until the batter is elastic, bubbly and begins to pull away from the bowl.
Divide the batter among the moulds, filling no more than three-quarters full. Flour your thumb and press the centre of each portion to make the hollow and raise the edges.
Bake for 15 minutes at 180 °C / 350 °F. Lower to 170 °C / 340 °F and bake for about 15 minutes more, until firm and dry. Unmould and cool.
Mix the egg white, icing sugar and a few drops of lemon into a thick white cream. Coat the cold cavacas and leave the covering to dry completely.
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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