Vidigueira Convent Almond Cake

Vidigueira Convent Almond Cake

Pairing: Vasquinho Fortified Wine and Heather Honeycomb Honey.

Serving suggestions: Serve with Extra Pumpkin Jam or Extra Orange Jam, ideal accompaniments to the cake’s texture and richness.

The Vidigueira Convent Almond Cake is a classic example of Alentejo convent confectionery, where almonds take centre stage in a rich, dense and aromatic recipe. The generous use of eggs and sugar reflects the convent tradition, resulting in a moist cake with an intense flavour.

Simple to prepare yet sophisticated in its result, this cake is a true symbol of Alentejo confectionery.

Ingredients (serves 6–8)

• Sugar, 500 g
• Almonds, 500 g
• Whole eggs, 6
• Egg yolks, 6
• Flour, 100 g
• Ground cinnamon, 1 teaspoon
• Icing sugar, as needed

Method

1. Scald, peel and grind the almonds.
2. In a bowl, beat the sugar, almonds, whole eggs and egg yolks very well with a wooden spoon.
3. Add the ground cinnamon and beat a little longer.
4. Finally, add the flour and mix well without beating. Leave the batter to rest for about 30 minutes.
5. Pour the batter into a greased and floured tin.
6. Bake in a hot oven for about 15 minutes.
7. Remove from the tin and, once cool, cut the cake into slices and coat them in icing sugar.

Pairing

With its balanced sweetness and rich notes, Vasquinho Fortified Wine is the perfect match for the intensity of the almonds and egg yolks.
Delicate and floral, Honey with Comb and Portuguese Rosemary complements the cake, adding a characteristic aromatic touch of the region.
As an accompaniment, Extra Pumpkin Jam or Extra Orange Jam enhance the experience with subtle, traditional notes.

Nutritional Information:

Per serving (1 slice)

• Energy: 520 – 600 kcal
• Protein: 10 – 13 g
• Total fat: 28 – 35 g
• of which saturates: 5 – 7 g
• Carbohydrates: 55 – 65 g
• Sugars: 45 – 55 g
• Fibre: 3 – 5 g
• Salt: < 0,2 g

The nutritional values shown are estimates calculated using food composition tables and may vary depending on the ingredients used, cooking methods, and amounts actually consumed. This information is provided for guidance only.

Also discover Encharcada from the Convent of Santa Clara in Évora, another Alentejo convent confectionery recipe.

Sources

Verbo Editorial

A traditional Alentejo recipe, adapted by Herdade do Estacal for the “At the Table with Alentejo” blog.