Dona Amélia Queijadas — Published Terceira Version
This published Azorean formula combines cane molasses, corn flour, butter, eggs, raisins, candied citron and spices. It matches the documented profile of Terceira's Donas Amélias but remains an attributed version: proportions and even the combination of flours vary between producers.
- Yields
- Not stated
- Prep
- Not stated
- Cook
- Not stated
Ingredients
- 500 g / 17.6 oz Sugar
- 9 Egg yolks
- 4 Egg whites, whisked to stiff peaks
- 200 g / 7.1 oz Melted, cooled butter
- 200 g / 7.1 oz Corn flour
- 1 tablespoon Ground cinnamon
- 6 tablespoons Cane molasses
- 100 g / 3.5 oz, optional in this source Raisins
- 50 g / 1.8 oz Finely chopped candied citron
- from 1 small lemon Lemon zest
- 1 pinch Salt
- 1 dessert spoon Nutmeg
- as needed Fine sugar for dusting
Method
Grease and dust small moulds and heat the oven to a low temperature; the source does not publish an exact setting.
Beat the sugar and yolks to a thick mixture.
Add the cinnamon, raisins, citron, nutmeg, lemon zest and salt and beat until combined.
Mix in the melted and fully cooled butter.
Fold in the whisked egg whites, followed by the corn flour and cane molasses, until uniform.
Divide among the moulds and bake in the low oven. Since the source gives no duration, monitor the bake.
Carefully unmould and dust with fine sugar.
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 →
