Pão Moreno — Mós Family Recipe
This formula was supplied by Maria Gentil Vaz, inherited through her family in Mós, Torre de Moncorvo, and collected by the municipality. DGADR publishes it as a specific expression of Moncorvo's Pão Moreno: a simple flour, egg, butter, sugar, cinnamon and aguardente cake, mixed by hand and baked in an olive-oil-greased mould. We retain the household measures and ‘very hot oven’ instruction exactly as recorded, without inventing volumes, temperature or duration.
- Yields
- 1 round 20–30 cm / 8–12 in cake
- Prep
- Not stated; allow time for hand mixing and preparing the mould
- Cook
- Not stated; in a very hot oven
Ingredients
- 500 g / 1 lb 1.6 oz Wheat flour
- 3 Eggs
- 1 spoonful; spoon size not stated Butter
- 1 packet; weight not stated Ground cinnamon
- 500 g / 1 lb 1.6 oz Sugar
- 1 teaspoon Baking soda
- 1 spoonful; type and spoon size not stated Raising agent
- 1 wine glass; volume not stated Aguardente
- Amount not stated Olive oil for greasing
- Amount not stated Flour for dusting
Method
Grease a 20–30 cm / 8–12 in round ring mould with olive oil and dust it with flour.
Place the flour, eggs, butter, cinnamon, sugar, baking soda, raising agent and aguardente in a bowl.
Beat all the ingredients together by hand until thoroughly combined. The source gives no incorporation order, mixing duration or more precise final consistency.
Transfer the mixture to the prepared mould and level it. The source specifies only a round cake with a central hole and gives no batter depth.
Bake in a very hot oven. The recorded recipe publishes neither temperature nor duration; monitor it and confirm that the centre is completely baked before removing.
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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