Súplicas de Miranda do Corvo — Gastronomic Charter Formula
The Gastronomic Charter of the Coimbra Region publishes this family formula for small egg cakes scented with cinnamon and lemon. It quantifies the batter and states fifteen minutes in the oven, but gives no temperature, mould size or yield; those gaps are preserved rather than filled by assumption.
- Yields
- Not stated by the source
- Prep
- Not stated by the source
- Cook
- 15 min
Ingredients
- 4 Whole eggs
- 8 Egg yolks
- 400 g / 14.1 oz Sugar
- 500 g / 17.6 oz Wheat flour
- 1 tbsp Ground cinnamon
- From 1 large lemon Lemon zest
- Quantities not stated Butter and flour for the moulds
Method
Butter small muffin moulds and dust them with flour. The source gives neither dimensions nor oven temperature.
Beat the four whole eggs, eight yolks and sugar until the mixture is very pale.
Add the cinnamon, lemon zest and flour. Mix thoroughly.
Divide the batter among the prepared moulds and bake for fifteen minutes.
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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