Partilhar
Sericaia with Elvas Plums
Sericaia with Elvas plums is perhaps the most emblematic and recognized dessert from Alentejo. Of conventual origin, it was born in the convents of Elvas and Évora and became inseparable from Elvas plums in syrup, with whom it forms one of the most perfect combinations in Portuguese confectionery.
Made with eggs, sugar, flour, and plenty of cinnamon, sericaia has a unique texture – firm on the outside, creamy on the inside, with a golden, cracked surface that is its trademark. Simple to prepare and impossible to resist.
Yield: 6 to 8 people
Preparation: 20 minutes
Cooking: 35 minutes
Total time: approximately 55 minutes
Ingredients for sericaia
- 6 eggs (whites and yolks separated)
- 250 g sugar
- 125 g wheat flour
- 500 ml milk
- 1 cinnamon stick
- Peel of 1 lemon
- Cinnamon powder to taste (for sprinkling)
- Butter to taste (for greasing)
Ingredients for Elvas plums in syrup
- 500 g Extra Plum Jam or Elvas plums in syrup
How to make sericaia with Elvas plums
- Prepare the flavored milk. Heat the milk with the cinnamon stick and lemon peel. When it boils, remove from heat and let it cool. Strain and set aside.
- Mix the base. In a bowl, mix the sugar with the flour. Add the egg yolks one by one, stirring well after each addition. Add the flavored milk in a stream, stirring constantly until you get a homogeneous mixture.
- Whip the egg whites. Whip the egg whites until stiff peaks form. Gently fold them into the previous mixture, with soft movements from bottom to top, so as not to lose air.
- Bake. Grease a low, wide baking dish with butter. Pour in the mixture and sprinkle generously with cinnamon powder. Bake in a preheated oven at 200 °C for 30 to 35 minutes, until the surface is golden and cracked.
- Serve. Let it cool slightly. Serve the sericaia warm or at room temperature, generously accompanied by Elvas plums in syrup.
The secret to perfect sericaia
The baking dish should be low and wide – sericaia should not be more than 3 to 4 cm high to cook evenly. The cracked and golden surface is a traditional and desirable characteristic, not a flaw. Do not open the oven during cooking so as not to deflate the batter.
Tips for a traditional result
Cinnamon is the central element of this recipe – do not skimp. Sprinkle generously before baking and, if you like, also when serving. Elvas plums in syrup are irreplaceable in this combination – their sweet acidity contrasts perfectly with the richness of the sericaia.
Wine to pair with sericaia
We suggest Vinho Vidigueira Licoroso Branco DOC, served chilled between 10 and 12 °C. Its notes of dried fruit and honey complement the cinnamon and sweetness of the plums, creating a classic and memorable pairing.
Storage
Sericaia can be stored in the refrigerator for up to 3 days, covered with plastic wrap. It can be served cold or slightly warmed in the oven. The plums in syrup should be stored separately and added just before serving.
Indicative nutritional information
Per serving (1/8 of the recipe, without plums):
- Energy: 220 kcal
- Protein: 7 g
- Fat: 5 g
- Carbohydrates: 38 g
- Fiber: 0.5 g
- Salt: 0.2 g
The values presented are estimates calculated based on the indicated quantities and may vary depending on the ingredients used. This information is provided for indicative purposes.
Frequently asked questions
Can sericaia be made gluten-free?
Yes. Substitute wheat flour with rice flour or cornstarch in the same amount. The texture will be slightly different but equally delicious.
Can I use fresh plums instead of Elvas plums in syrup?
Elvas plums in syrup are traditional and irreplaceable in this recipe. Alternatively, you can prepare a simple syrup with fresh plums, sugar, and a little Port or fortified wine.
Should sericaia be served hot or cold?
Traditionally, it is served warm or at room temperature. Avoid serving it directly from the refrigerator – it loses some of its aroma and texture.
Bring this Alentejo tradition to your table
Prepare this recipe and pair it with Vinho Vidigueira Licoroso Branco DOC from Herdade do Estacal.
Also discover our Almond Cake from the Vidigueira Convent, another conventual Alentejo dessert.
Traditional Alentejo recipe, adapted by Herdade do Estacal for the blog "À Mesa com o Alentejo", maintaining the original methods and ingredients entirely.
