Paiva-Style Rabanadas — Published Regional Recipe
Castelo de Paiva’s tourism programme publishes this simple milk-free formula: wide slices of cacete bread are soaked in water syrup with sugar, lemon and cinnamon, dipped in egg, fried and dusted. The source fixes no proportions; this page retains that household character and introduces no measurements by analogy.
- Yields
- Yield not stated
- Prep
- Not stated by the source
- Cook
- Not stated by the source
Ingredients
- Quantity not stated Cacete loaf
- Quantity not stated Water
- Quantity not stated Lemon peel
- Quantity not stated Cinnamon stick
- Quantity not stated Sugar for the syrup and dusting
- Quantity not stated Eggs
- Quantity not stated Oil for frying
- Quantity not stated Ground cinnamon for dusting
Method
Place water, lemon peel, a cinnamon stick and sugar in a pan. Bring to the boil.
Cut the cacete loaf into wide slices.
Remove the syrup from the heat, transfer it to a bowl and let it cool for a few minutes.
Beat the whole eggs in another bowl.
Soak each slice thoroughly in the syrup, then dip it in beaten egg.
Fry in very hot oil. Drain on absorbent paper.
Mix sugar with ground cinnamon and dust the rabanadas.
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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