Cascais Almond Fingers — Receitas de Reis e Pescadores Version
Cascais FoodLab publishes this formula from Receitas de Reis e Pescadores, based on Laura Santos's A Mulher na Sala e na Cozinha. A thin lemon-and-almond cake is tray-baked, cooled, cut into fingers and returned to the oven until golden.
- Yields
- Serves 4
- Prep
- Not stated by the source
- Cook
- 30 min + second bake until golden
Ingredients
- 4 Eggs, separated
- 200 g / 7 oz Sugar
- 100 g / 3½ oz Wheat flour
- ½ spoonful; spoon size not stated Baking powder
- 1 Lemon, zest only
- 100 g / 3½ oz Ground almonds
- 50 g / 1¾ oz Blanched sliced almonds
Method
Heat the oven to 180°C / 350°F and line a 35 × 55 cm / 14 × 22 in tray with baking parchment.
Beat the yolks with the sugar. Separately whip the whites to stiff peaks and fold them into the yolk mixture.
Fold in the flour mixed with the baking powder and lemon zest.
Mix the ground and sliced almonds. Fold half into the batter and reserve the other half for the top.
Spread the batter in the tray, cover with the reserved almonds and bake at 180°C / 350°F for 30 minutes.
Allow to cool, cut into fingers and return them to the oven until golden.
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.
Read the editorial policy →
