Palitos de Sabóia de Aveiro — Felicia Sampaio Formula
Felicia Sampaio publishes this quantitative egg, lemon and almond cake formula on Roteiro Gastronómico, cut into fingers after baking. University of Aveiro research documents two trips through the oven in the local tradition; Sampaio's recipe describes only one bake before cutting. The difference remains visible rather than merging incompatible sources.
- Yields
- Not stated; cut into fingers about 6 × 2 cm / 2.4 × 0.8 in
- Prep
- Not stated by the source
- Cook
- About 30 min
Ingredients
- 4 Eggs
- 200 g / 7.1 oz Sugar
- 200 g / 7.1 oz Wheat flour
- From 1 lemon Lemon zest
- 1 pinch Fine salt
- 1 tsp Baking powder
- 50 g / 1.8 oz Blanched almonds cut into strips
- Quantity not stated Fat for greasing the tray
Method
Separate the yolks from the whites.
Beat the yolks with the sugar until pale and increased in volume.
Whip the whites to stiff peaks with a pinch of salt and gradually fold them into the yolk mixture.
Sift the flour with the baking powder and fold it into the batter. Add the lemon zest.
Pour the batter into a greased tray and scatter the almond strips over it. The source gives no tray dimensions.
Bake in a hot oven for about thirty minutes. The source does not quantify 'hot oven'.
Cool slightly, unmould and cut into fingers about 6 cm long and 2 cm wide.
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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