Cavacas de Luso — Gastronomic Charter Formula
The Gastronomic Charter of the Coimbra Region publishes this professional formula for about 160 cavacas, built chiefly from egg whites, a smaller share of whole eggs and low-acidity olive oil. It is a large batch; the quantities remain intact because scaling an already unusual formula without testing would change the source.
- Yields
- About 160
- Prep
- Not stated; includes a rest of unpublished duration
- Cook
- Not stated by the source
Ingredients
- 3 kg / 6.6 lb Wheat flour
- 1 tsp Salt
- 3 L / 101.4 fl oz Egg whites
- 1 L / 33.8 fl oz Whole eggs
- 500 ml / 16.9 fl oz Low-acidity olive oil
- Quantity not stated Butter for greasing
- 3 L / 101.4 fl oz Water for the coating
- 6 kg / 13.2 lb Sugar for the coating
Method
Butter low round moulds of the type used for flans. The source gives no dimensions.
In a large basin, beat the egg whites and whole eggs only until combined.
Add the flour, salt and cold olive oil. Knead very thoroughly.
Leave the dough to rest. The source gives no duration.
Divide the dough among the prepared moulds and bake in a preheated oven until the cavacas rise and turn golden. No temperature or time is published.
Unmould and cool on a rack.
Heat the 3 L water and 6 kg sugar until the syrup 'reaches its stage'. The source does not identify that sugar stage.
Dip the cavacas in the syrup one at a time and leave them to dry separately on baking parchment.
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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