Editorial content from Empório Portugal. Traditional recipes may vary by region, family and cook.
About the recipe
Cavacas appear in several Portuguese regions, with shapes and textures that vary with local tradition.
In this editorial version they stay light, with a white sugar coating and the feel of a village feast.
Ingredients
- 4 eggs
- 180 g of flour
- 80 ml mild olive oil or oil
- 1 pinch of salt
- 250 g icing sugar
- Lemon juice, as needed
- Optional lemon zest
Method
- Beat the eggs until pale and airy.
- Add the oil and flour gradually.
- Shape small portions on a baking tray.
- Bake until set and lightly golden.
- Mix the icing sugar with lemon juice to make the glaze.
- Glaze the cooled cavacas and leave to dry.
Tips from Empório Portugal
- An airy batter keeps the cavacas light.
- The glaze should be thick enough to coat.
- Allow them to cool completely before glazing.
Possible substitutions in Brazil
- Neutral oil replaces mild olive oil.
- Sicilian lemon can perfume the frosting.
Pairing
Coffee or tea. No mandatory alcoholic beverage.
Regional and family variations may change ingredients, quantities and method.
Recipes from Empório Portugal are shared for cultural and culinary purposes. Adjust ingredients for dietary needs, allergies and professional advice.
This recipe is part of the editorial curation of Empório Portugal, developed from Portuguese culinary tradition. Like every traditional recipe, it may vary by region, family and cook.
Send it to the Empório Portugal community. Submitted recipes are reviewed before any publication.
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