P茫o de L贸

Good morning!

Hope everyone is doing great! My sister just gave me some fresh eggs聽and nothing beats baking with fresh eggs 馃榾聽So I decided to make P茫o de l贸 since the recipe requires a聽total of聽15 eggs.IMG_3150

For folks unfamiliar to this Portuguese cake, p茫o de l贸 is many times compared to angel sponge cake but the flavor is聽a bit聽different and unlike the sponge cake that is usually accompanied with another聽elements such as fruit, p茫o de l贸 usually is eaten as-is.

P茫o de l贸 is a traditional Portuguese cake that can be dated as far back as 18th century. Depending on which Portuguese region you are referring to, p茫o de l贸 can look and taste quite differently. 聽For example,聽 p茫o de l贸 from Ovar the filling is almost liquefied.

P茫o de l贸 from Ovar

The recipe I’m sharing with you today聽is for the more typical form of p茫o de l贸 – uniform in sponge-like texture.


A while back I found a video on YouTube in which two ladies were making p茫o de l贸 as it was traditionally made by their grandmothers, in other words, no electrical appliances. The video is in Portuguese but just to summarize, they would have to beat the mixture for an hour to make the batter airy. The batter would be placed in ceramic bowls lined with paper (a form of parchment paper) and they would be baked in a wooded stove. All I know is, thank goodness for our modern kitchen appliances 馃榾 The following is the link to the video- 聽

Ceramic bowls/forms used for p茫o de l贸.


P茫o de l贸 being prepared as it was traditionally.



Preheat oven to 350掳F.

Place 5 eggs and 10 yolks in a stand mixer bowl. While on low-medium speed, add sugar in small batches (below, left photo). Once all the sugar has been added to the eggs, beat batter for 30 minutes on medium speed. Batter will become smooth and airy (below, right photo). I suggest using a stand mixer instead of a hand mixer because of the long beating time 馃檪

Once the 30 minutes have passed, stop the mixer. Fold (do not beat) in sifted flour in small batches. Its best to add the flour in small batches because when folding the batter pockets of flour are easily formed and are undesirable.

Sifted flour being folded into batter.


As mentioned before, traditionally p茫o de l贸 was made in ceramic bowls. The ceramic was porous and therefore the bowls needed to be lined with paper (a form of parchment paper). These ceramic bowls can still be purchased today in Portugal and some confectionaries still utilize this method today. I used an angel food pan and lined it with parchment paper just to have the traditional look but you can simply grease the angel food pan with butter or cooking spray.

Batter goes into oven at 350掳F for about 35 minutes. Check doneness with toothpick. Once ready, remove from pan. Allow to cool but can be eaten warm too 馃榾


Out of the oven.




Baking time: 35 minutes

5 eggs
10 yolks
300 gr sugar
200 gr flour, sifted

1. Preheat the oven to 350掳F.

2. Add 5 eggs and 10 yolks to a stand mixer bowl. While on low-medium speed, add sugar in small batches. Once all the sugar has been added, beat batter for 30 minutes on medium speed.

3. Once the 30 minutes have passed, stop the mixer. Fold in sifted flour in small batches.

4. Prepare angel food pan either by lining with parchment paper, greasing with butter or cooking spray.

5. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 35 minutes. Turn the cake out onto a wire rack to cool completely or enjoy it warm.


Thanks for stopping by and hope you enjoy this recipe!

Best wishes,



Torta de Laranja

Good evening!

Today I wanted to share with you one of my favorite Portuguese desserts – Torta de Laranja (Orange Torte). Simply explained, its a very moist roll. Unlike a jelly roll that is cake like, the torta de laranja is almost like a pudding roll, if you will聽馃榾 The only ‘flour’ is two teaspoons of cornstarch and there is no filling.


Baking time: 15-20 minutes

6 eggs
200ml orange juice
2 teaspoons cornstarch
200 gr sugar
finely grated orange rind of one orange
sugar to sprinkle on baking sheet, cloth and top of torte (if desired)

1. Preheat the oven to 355掳.

2. Dissolve the cornstarch in the orange juice.

3.聽Mix the eggs with the sugar. Then add orange rind and orange juice containing cornstarch. Combine well but don’t whisk too hard (attempt avoiding聽air聽bubbles to form).

3. Butter (or use cooking spray)聽and line a Swiss roll tray (I used a 15” baking sheet) with parchment paper. Then butter (or use cooking spray) the parchment paper, as well, and sprinkle with sugar.

4. Pour the mixture onto the tray and bake for 15-20 minutes until the torte is firm.

5. Turn torte onto a slightly damp, clean cloth sprinkled with sugar.

6. Roll carefully with the help of the cloth and place on serving dish. (More times then not, the roll will crack but that is normal, the taste will still be delicious!) Best served cold. Sprinkle with sugar if desired.

Preparing the baking sheet.


Once removed from oven. It will have ‘high and lows’ which is normal.




Thanks for stopping by! Hope you enjoy this recipe!

Best wishes,


Bolinhos de c么co

Hi everyone!

For today’s post I wanted to share with you this simple, 3 ingredient, gluten-free, Portuguese macaroon recipe.

During my college years I lived in Portugal. In a small town (Samel), in the district of Aveiro. I was fortunate to experience our Portuguese traditions first hand especially during Easter time and during the summer when each little town celebrated their patron saint. Something I noticed early on was that these macaroons, called bolinhos de c么co or simply c么cos, were always present at the dining table during these festivities. (Just as a side note- although Portugal is small in size, its customs and recipes vary widely from region to region and therefore what I experienced might not be familiar to someone from a different region). They were addicting and I could never just have one. Little did I know at the time was how easy they were to make.

For anyone out there that has searched Portuguese websites for recipes you might聽notice two things: the same dessert will have聽multiple variations (for example, one recipe will take 5 eggs another 9 but the volume is supposedly the same!) and many times there are no quantities listed. Portuguese don’t usually use recipes (and I, on the other hand,聽can’t make anything without one!). Try asking a Portuguese mother, or even more so, a grandmother, a certain recipe and she’ll just list the ingredients and when you ask how much, they’ll just say you can see when it’s enough… It might work with cooking but when it comes to baking, I have no ‘eye’ for what ‘enough’ means :/

While still in Portugal, a friend did teach me this recipe. She聽actually聽just said, ‘Mix 250 grams of shredded coconut with 250 grams of sugar and 3 eggs and put in the oven’.聽 No oven temperature and time given but that would be asking for too much 馃槈 And the only reason聽I was informed of the聽250 grams was because the shredded coconut came in packages of 250 grams 馃槈聽 (and lucky for us, the shredded coconut packages in the US also comes in 250 grams 馃檪
(You’ll find that when Portuguese recipes have measurements, they are almost always in weight rather than volume).


IMG_3475 (2).JPG
Shredded coconut, sugar and eggs

Makes about 45 bolinhos de c么co.
Baking time: 15-18 minutes

250 grams shredded coconut
250 grams of sugar
3 eggs


1. Preheat the oven to 350掳.

2. Place the mini baking cups on a baking sheet.

3. Mix together the 250 grams shredded coconut, 250 grams of sugar, and 3 eggs. (Easiest to mix with your hands).

4. Form small balls of mixture (about a quarter size) and place on the baking cups.

5. Place in oven for about 15-18 minutes. They are ready when the peaks have a golden color.


To note:
– Be sure to check that the shredded coconut has no added sugar. (There is already enough sugar in the recipe 馃槈
– The egg is a binder. The mix won’t be runny. If you find that the three eggs aren’t enough to hold the coconut and sugar into a ball shape, add one more egg.
– These don’t grow in volume.
– Yes, they will stick a bit to the baking cups but that is normal.
– If you find the c么cos to be a bit drier than you would like, give the recipe one more try and simply add one more egg to the mixture.


This recipe has been approved by my toughest critics, my nephews 馃榾聽Unlike their Madrinha, they don’t simply devour something because it is sweet 馃槈 So when they do like a dessert that I’ve made, I’m聽delighted 馃檪




This is a simple recipe for a delicious treat. And although in Portugal these are usually made during festivities, there is no reason to wait for a special occasion, every day is a blessing in itself.



Thank you for stopping by and hope you enjoy this recipe!

Best wishes,