Oliveira de Azeméis Carrot Queijadinhas
This version follows the locally published formula: plenty of carrot, orange zest, only three spoonfuls of flour and separated eggs. Despite the name, it contains no cheese, coconut or pastry shell.
- Yields
- 12 small cakes
- Prep
- 25 min
- Cook
- 25–30 min
Ingredients
- 500 g / 17.6 oz Carrots, peeled and cut into chunks
- 200 g / 1 cup Sugar
- finely grated zest of 1 Orange
- 30 g / 2 tbsp Melted margarine or unsalted butter
- 3 level tbsp (about 30 g / 1 oz) Plain flour
- 2 Large eggs, separated
- 1 Cinnamon stick
- 1 pinch Fine salt
- as needed Ground cinnamon, to finish (optional)
Method
Cook the carrots in water with a pinch of salt and the cinnamon stick until very tender. Drain thoroughly, discard the cinnamon and purée the carrots until smooth.
Heat the oven to 180°C / 350°F. Grease twelve small fluted metal moulds or a standard muffin tin. Dust very lightly with flour and tap out the excess.
Mix the still-warm purée with the sugar, orange zest, egg yolks and melted margarine or butter. Fold in the flour only until no dry streaks remain.
Whisk the egg whites to soft peaks. Fold one third into the batter to loosen it, then gently fold in the remaining whites to retain their air.
Divide among the moulds, filling them no more than three quarters full. Bake for 25–30 minutes, until the tops are set and lightly golden and the centres reach at least 71°C / 160°F.
Rest for five minutes, run a thin knife around the sides and unmould. Serve warm or cool, plain or with the lightest dusting of cinnamon.