Évora Rala Bread

Évora Pão de Rala is one of the noblest and most emblematic conventual sweets of Alentejo. Originating from the Santa Clara Convent in Évora, this dense, golden cake is made with ground almonds, egg yolks, and sugar — simple ingredients that, together, create a dessert with profound flavour and a unique texture.

Unlike Toucinho do Céu, Pão de Rala has a drier, more granular texture, almost like a dense biscuit, and an intensely almond flavour. It is a sweet to be eaten in small quantities and pairs perfectly with coffee or a fortified wine.

Yield: 8 to 10 servings
Prep time: 20 minutes
Cooking time: 35 minutes
Total time: approximately 55 minutes

Ingredients for Évora Pão de Rala

• 250g peeled and ground almonds
• 250g sugar
• 6 egg yolks
• 1 whole egg
• 100ml water
• Zest of 1 lemon
• Icing sugar to taste (for dusting)
• Butter to taste (for greasing)
• Flour to taste (for dusting the mould)

How to make Évora Pão de Rala

1. Prepare the syrup. Bring the sugar and water to a boil in a saucepan and let it simmer until a thread-stage syrup is formed (105 °C). Remove from heat and let cool slightly.
2. Mix the almonds. Add the ground almonds and lemon zest to the syrup and mix well. Return to low heat, stirring constantly, until the mixture pulls away from the sides of the pan (about 5 minutes). Remove and let cool.
3. Add the eggs. Beat the egg yolks with the whole egg and add to the lukewarm almond mixture, stirring quickly until fully incorporated.
4. Bake. Grease a round baking tin (20 cm) with butter and dust with flour. Pour in the mixture and bake in a preheated oven at 180 °C for 30 to 35 minutes, until the surface is golden.
5. Unmould and serve. Let cool completely before unmoulding. Dust generously with icing sugar before serving.

The secret to a perfect Pão de Rala

The almonds should be finely ground for a smoother texture. The step of heating the mixture on the stove after adding the almonds is essential — it slightly dries the mixture and intensifies the flavour. Do not skip this step. The cake should be dry and granular inside — this is its traditional characteristic.

Wine pairing for Pão de Rala

We suggest Vinho Vidigueira Licoroso Branco DOC, served chilled between 10 and 12 °C. Its notes of dried fruits, honey, and vanilla complement the richness of the almond, creating a classic and memorable pairing.

Serving suggestion

Serve Pão de Rala with our Extra Fig and Walnut Jam — the sweet intensity of the fig and the crunchy texture of the walnut perfectly complement the richness of the almond, creating a typical Alentejo combination.

Storage

Pão de Rala keeps very well — up to 1 week at room temperature in an airtight container, or up to 2 weeks in the refrigerator. The flavour intensifies the day after preparation.

Indicative nutritional information

Per serving (1/10 of the recipe): Energy 280 kcal | Protein 7g | Fat 14g | Carbohydrates 34g | Fibre 2g | Salt 0.05g

The values presented are indicative estimates and may vary depending on the ingredients used.

Frequently asked questions

What is the difference between Pão de Rala and Toucinho do Céu?

Both are Alentejo conventual sweets made with almonds and egg yolks, but Pão de Rala has a drier, more granular texture, no lard, and a more intensely almond flavour. Toucinho do Céu is moister and richer due to the pork lard.

Can I use unpeeled almonds?

It is not recommended. Peeled almonds give a finer texture and a milder flavour. To peel easily, blanch in boiling water for 1 minute and remove the skins while still warm.

Can the cake be made without lemon?

Yes, but the lemon zest adds freshness and balances the sweet intensity of the almond. It is an ingredient we recommend keeping.

Bring this Alentejo tradition to your table

Pair with Vinho Vidigueira Licoroso Branco DOC from Herdade do Estacal and serve with Extra Fig and Walnut Jam.

Also discover our Évora Toucinho do Céu, another unmissable Alentejo conventual sweet.

Traditional Alentejo recipe, adapted by Herdade do Estacal for the blog "À Mesa com o Alentejo", maintaining all original methods and ingredients.