Cavacas de Pinhel — Published Regional Formula
Recipes and Flavours of Rural Territories publishes this large-batch formula, beaten for 75 minutes and baked in earthenware bowls. Municipal information confirms the identity of Cavacas de Pinhel. Its composition differs from commercial descriptions using yolks and lemon; this page preserves the published version without merging distinct traditions.
- Yields
- 1 large batch
- Prep
- 1 hr 15 min
- Cook
- 45 min
Ingredients
- 28 Eggs
- 800 ml / 27 fl oz Olive oil
- 1 small liqueur glass Aguardente (grape brandy)
- 750 g / 1 lb 10.5 oz Wheat flour
- 15 g / 0.5 oz Salt
- as needed Lard for the bowls
- 3 Egg whites for the coating
- as needed Icing sugar
- 3 spoonfuls Vinegar
Method
Beat the 28 eggs with the olive oil for 15 minutes.
Add the aguardente, flour and salt and continue beating for one hour.
Grease earthenware bowls with lard and divide the batter among them.
Bake in a preheated oven at 250°C / 480°F for 45 minutes.
Remove and let the cavacas cool completely.
Beat the egg whites with enough icing sugar and the vinegar to make a thick coating.
Coat the cavacas in the white covering and leave them to dry.
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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