(East Timor)
Fragrant cake of Portuguese origin and a tea-time favorite
Ingredients :
200 g margarine or butter
200 g icing sugar
3 eggs, 150 g, separate yolks from whites
3 Tbs milk powder, 30 g
100 ml tepid water
175 g granulated sugar
3 Tbs margarine or butter, 60 g
250 g wheat flour, sifted
125 g skinless kenari nuts
1 tsp baking powder
1 tsp margarine or butter, 10 g, for greasing
1 Tbs wheat flour, 10 g, for dusting
Cream :
175 g margarine or butter
175 icing sugar
Method :
Beat margarine or butter and icing sugar until whitish.
Beat egg whites until stiff but not dry.
Add egg yolks into beaten of Step 1 and blend well.
To make caramel : Mix milk powder and tepid water. Cook sugar in a frying pan over a very low heat, stirring continuously until it forms a caramel and pour in milk little by little and continue cooking until sugar is disolved. Add margarine or butter and mix well. Take from flame and let cool thoroughly.
Add caramel of Step 4 into beaten egg of Stepp 3. Add wheat flour, kenari nuts, baking powder, and beaten egg whites. Mix well.
Grease a suitable form with margarine or butter and dust with flour. Pour in batter of Step 5 and bake until done and brownish. Turn the cake out on to greasedproof paper and leave to cool.
To make cream: beat margarine or butter and icing sugar until whitish, then spread this cream over the cke and garnish to your liking.
Note :
6 servings
Source : Selera Magazine, December 1993
