Mimo D’Ouro — Published Official Tourism Formula
The official 2019–2020 Gastronomic Weekends guide publishes all three components of Mimo D’Ouro: aromatic turnip preserve, walnut cake with Port and a laminated wrapper enclosing both. It is rare direct documentation of the Gondomar sweet, but includes no quantities, yield, thickness, timed rest or final bake.
- Yields
- Not stated by the source
- Prep
- Not stated; includes soaking, cooling and resting
- Cook
- Walnut cake: about 20 min at 180°C; other cooking times not stated
Ingredients
- Quantity not stated Turnip
- Quantity not stated Lemon
- Quantity not stated Sugar
- Quantity not stated Cinnamon
- Quantity not stated Orange zest
- Quantity not stated Eggs
- Quantity not stated Coarsely ground walnuts
- Quantity not stated Wheat flour
- A little; volume not stated Port
- A pinch Salt
- Quantity not stated Margarine
- Quantity not stated Pastry margarine for lamination
- As needed; mentioned in the method Water
Method
For the preserve, peel the turnips, cut them into small strips and leave them to soak in water with lemon. The source gives no duration.
Drain, place in a pan and add sugar, cinnamon and orange zest. Boil to a preserve consistency, remove and leave to cool.
For the walnut cake, beat the eggs with sugar. Add coarsely ground walnuts and flour, then a little Port.
Bake the walnut cake at 180°C / 355°F for about 20 minutes. The source gives no tin, dimensions or doneness cue.
For the wrapper, combine flour, a pinch of salt, margarine and enough water to form a homogeneous dough. Roll it out, spread with pastry margarine, laminate again and leave to rest.
Cut the laminated dough into squares, add walnut cake and turnip preserve to each and close. Bake; the source gives no sealing method, temperature or duration for the final bake.
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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