Pão de Rala
Pão de Rala is assembled like a small loaf: a cooked almond, sugar and yolk paste known as espécie encloses layers of egg threads, ovos moles and gila preserve. This domestic version reduces a published formula and uses ready-prepared filling components; its structure and method are those described by DGADR.
- Yields
- 1 cake, 10-12 slices
- Prep
- 50 min plus cooling
- Cook
- 35-45 min
Ingredients
- 300 g Finely ground blanched almonds
- 300 g Sugar
- 150 ml Water
- 10 Egg yolks
- from 1/2 lemon Finely grated lemon zest
- 200 g Egg threads
- 150 g Gila squash preserve
- 120 g Thick ovos moles
- 1/2 tsp Ground cinnamon
- as needed for handling and the baking tray Flour
Method
Bring the sugar and water to the boil without stirring once boiling, and cook to 107-108 °C / 225-226 °F (pearl stage). Add the almonds and cook over low heat for 2 minutes, stirring.
Remove from the heat and let it cool for 5 minutes. Mix the yolks with the zest without beating; temper with a portion of the hot almond mixture, then incorporate gradually.
Return to low heat and stir continuously, scraping the base and corners, until a thick paste forms and pulls from the pan. Do not let it boil fiercely. Transfer to a tray, cover directly on the surface and cool completely.
Heat the oven to 170 °C / 340 °F. Spread an even layer of flour about 1 cm deep over the baking tray, as described in the traditional method.
On a lightly floured surface, press the cold espécie into a thick, crack-free round. Reserve a little paste for any repairs.
Place half the egg threads in the centre. Mix the gila with the ovos moles and cinnamon, spoon it on top, then finish with the remaining threads, leaving a wide clear border.
Pull the espécie up and close it over the filling. Turn seam-side down and shape into a low loaf, sealing any cracks with the reserved paste.
Slide the cake onto the flour bed and bake for 35-45 minutes, until firm and only lightly golden. Cool fully on the tray before lifting and brushing away the flour.
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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