Cavacas de Santa Maria — Regional Version Published by ByAçores
This is the regional version published by ByAçores: an olive-oil, flour, egg and water batter cooked in small moulds until the cavacas become round and hollow, then coated in sugar syrup. The Azores tourism portal and Santa Maria Museum independently confirm the island identity, ball shape, hollow centre and white coating. The recipe gives no yield and does not define the capacity of its coffee and tea cups, so those measures are retained literally.
- Yields
- Yield not stated
- Prep
- Not stated by the source
- Cook
- About 30 min in the oven; syrup time not stated
Ingredients
- 10 Eggs
- 125 g / 4.4 oz Wheat flour for the batter
- 1/2 coffee cup; capacity not stated Water for the batter
- 2 coffee cups; capacity not stated Olive oil
- Quantity not stated Butter for greasing the moulds
- Quantity not stated Flour for dusting the moulds
- 400 g / 14.1 oz Sugar for the syrup
- 1 tea cup; capacity not stated Water for the syrup
Method
Heat the two coffee cups of olive oil until it begins to boil. The source gives neither pan size nor an oil temperature.
Add the 125 g flour, then add the ten eggs one at a time, beating with a wooden spoon after each addition.
Continue mixing until the batter is soft and shows air bubbles. Add the half coffee cup of water and mix; the source gives no duration for this stage.
Heat the oven to 220°C / 425°F. Grease small muffin moulds with butter and dust them with flour; quantities and mould size are not stated.
Place one tablespoon of batter in each mould. Put them in the oven, lower the temperature to 200°C / 390°F and bake for approximately 30 minutes, until golden.
Remove the cavacas from the moulds and leave them to cool. The source does not say whether to unmould immediately and gives no cooling time.
For the syrup, heat the 400 g sugar and one tea cup of water until boiling. The source specifies no syrup stage, temperature or duration beyond boiling.
Coat the cooled cavacas with the syrup and leave the coating to dry. No application method or drying time is published.
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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