Portugal Cakes Recipes
25 POPULAR PORTUGUESE DESSERT COLLECTION
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a Portuguese dessert in 30 minutes or less!
Nutrition Facts :
SPONGE CAKE (PORTUGUESE PAO DE LO)
This is a delicious light and airy textured sponge cake. It tastes just like the ones I used to buy at a portuguese bakery. Yummy served with vanilla ice cream and strawberries.
Provided by Chef Gorete
Categories Dessert
Time 1h5m
Yield 1 Cake, 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F Grease and parchment paper line a 10 inch tube pan, set aside.
- Beat the eggs with the salt until light. Gradually beat in the sugar at medium speed and beat for at least 20 minutes, add rind if using.
- In a separate bowl combine the flour and baking powder and stir with a fork or whisk. At low speed, add the flour mixture to the eggs one heaping tablespoon at a time, blending well after each addition, and scraping down the sides of the bowl when necessary.
- Pour the batter into the pan and bake for approximately 35 minutes, or until a cake tester inserted comes out clean (cake will spring back to a light touch). If you like a crust on the top of the cake, sprinkle the 1 tablespoon of sugar on top of the batter prior to baking.
- Let the cake cool in the pan for 10 minutes, then remove from pan and peel off parchment paper. Let cool completely on rack. Dust with icing sugar before serving if desired.
Nutrition Facts : Calories 326.5, Fat 5.6, SaturatedFat 1.8, Cholesterol 209.2, Sodium 111.5, Carbohydrate 59.4, Fiber 0.7, Sugar 39.3, Protein 9.8
PORTUGUESE COD FISH CAKES
Make and share this Portuguese Cod Fish Cakes recipe from Food.com.
Provided by Chef Gorete
Categories Portuguese
Time 45m
Yield 21 Fish cakes, 6 serving(s)
Number Of Ingredients 9
Steps:
- Rinse the salt off of the cod fish. Cover cod with cold water and soak for 24 hours, changing water two or three times. Drain off water. In a saucepan, cover cod with cold water; bring just to a boil. Reduce heat and simmer for 10 to 15 minutes or until tender. Drain, and when cool enough to handle, remove any skin and bones, then shred.
- In a saucepan, boil the peeled potatoes in salted water with 2 garlic cloves and hot pepper flakes just until tender. Drain and mash.
- In a large bowl, combine all of the ingredients until well mixed using a hand mixer on low. Start with using 4 eggs, but if the mixture is too dry, add another egg, one at a time (see picture).
- Heat frying pan and add a bit of oil. Form a small patty and cook on medium heat. When bottom has colour, flip and finish cooking.
- Taste the cake, and adjust the salt and pepper if needed. If the patty doesn't hold together, you may need to add an additional egg.
- Continue making the cakes, stirring the mixture often, adding oil as needed. Drain the cakes on paper towels.
- Cakes can be served hot or at room temperature.
- Note: The pimento paste is available in the international section of a store.
Nutrition Facts : Calories 139.1, Fat 3.4, SaturatedFat 1.1, Cholesterol 124, Sodium 58.1, Carbohydrate 20.9, Fiber 3, Sugar 1.5, Protein 6.8
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