Morgado de Amêndoa — Algarve Gastronomes' Guild Version
This quantified formula is published by the Algarve Gastronomes' Guild and matches the structure documented by DGADR: a fine almond-paste ‘alcofa’ encloses gila preserve, egg threads and ovos moles. The source's gaps are retained: a ‘hot oven’ is not converted into an invented temperature, and neither preparation nor baking times are stated.
- Yields
- 1 morgado about 22 cm / 8.7 in across
- Prep
- Not stated; includes a 2-hour rest before baking
- Cook
- Not stated; only until lightly golden
Ingredients
- 250 g / 8.8 oz Almond kernels
- 250 g / 8.8 oz Sugar
- 150 ml / 5.1 fl oz Water
- 1/2 teacup; source gives no metric weight Gila squash preserve
- 1 well-filled teacup; source gives no metric weight Egg threads
- 1 teacup; source gives no metric weight Thick ovos moles
- 125 g / 4.4 oz Icing sugar
- a little; amount not stated Egg white or water for the icing
- as needed; amount not stated Egg white for brushing
- as needed Flour for the work surface
- optional; amounts not stated Almond paste and silver pearls for decoration
Method
Scald and skin the almonds. Dry them with a cloth, then leave them in the sun or in a hot oven with its door open. Once dry, grind repeatedly until very fine.
Heat the 250 g / 8.8 oz sugar with 150 ml / 5.1 fl oz water and boil to 102°C / 216°F, thread stage. Add the ground almonds and cook over very low heat, stirring constantly, until the paste parts briefly to reveal the base of the pan.
Turn the paste onto a heatproof stone or work surface dusted with flour. Leave it until cool enough to handle.
Reserve about one third of the paste for the lid. Shape the remainder into a round case—the ‘alcofa’—about 22 cm / 8.7 in across with walls three fingers high.
Place half the egg threads in the base, spread the gila preserve over them, then add the ovos moles. Finish with the remaining egg threads, filling the alcofa well.
Shape the reserved paste into a circle approximately as thick as the base. Fold the case walls over the filling, apply the lid and smooth the join with a wet knife until it is concealed.
Rest for about 2 hours. To prevent it opening in the oven, support the perimeter with an oven-safe adjustable cake ring; the traditional source uses a cloth strip but does not specify its material or heat safety.
Brush with egg white and bake in a hot oven only until lightly golden. The source publishes neither temperature nor duration; monitor continuously rather than assigning this step a fixed time.
Leave to cool. Beat the icing sugar with a drop of water or a little egg white to make a thick icing; brush it over the top and sides and leave it to set partially. If desired, decorate with almond-paste motifs and edible silver pearls.
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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