Almond Cake from Vidigueira Convent

Almond Cake from Vidigueira Convent

Pairing: Vasquinho Fortified Wine and Rosemary Honeycomb.

Serving suggestions: Serve with Pumpkin Extra Jam or Orange Extra Jam, ideal for complementing the cake's texture and richness.

The Almond Cake from Vidigueira Convent is a classic expression of Alentejo conventual confectionery, where almonds play the main role in a rich, dense, and aromatic recipe. The generous use of eggs and sugar reflects the tradition of the convents, resulting in a cake with a moist texture and intense flavour.

Simple in preparation but sophisticated in outcome, this cake is a true symbol of Alentejo confectionery.

Ingredients (serves 6–8 people)

• Sugar 500 g
• Almonds 500 g
• Whole eggs 6
• Egg yolks 6
• Flour 100 g
• Cinnamon powder 1 tsp
• Icing sugar q.s.

Preparation

1. Blanch, peel, and grate the almonds.
2. In a bowl, beat the sugar, almonds, whole eggs, and egg yolks very well with a wooden spoon.
3. Add the cinnamon powder and beat a little more.
4. Finally, add the flour and mix well, without beating. Let the mixture rest for about 30 minutes.
5. Pour the mixture into a greased and floured baking pan.
6. Bake in a hot oven for about 15 minutes.
7. Unmould and, once cooled, slice the cake, dusting the slices with icing sugar.

Pairing

The Vasquinho Fortified Wine, with its balanced sweetness and enveloping notes, perfectly complements the intensity of the almonds and egg yolks.
The Rosemary Honeycomb, delicate and floral, complements the cake, adding an aromatic touch typical of the region.
As an accompaniment, the Pumpkin Extra Jam or Orange Extra Jam enhance the experience with soft and traditional notes.

Nutritional Information:

Per serving (1 slice)

• Energy: 520 – 600 kcal
• Protein: 10 – 13 g
• Total fat: 28 – 35 g
• of which saturated: 5 – 7 g
• Carbohydrates: 55 – 65 g
• Sugars: 45 – 55 g
• Fibre: 3 – 5 g
• Salt: < 0.2 g

The nutritional values presented are estimates calculated based on food composition tables and may vary depending on the ingredients used, cooking methods, and actual quantities consumed. This information is provided for indicative purposes.

Sources

Editorial Verbo

Traditional Alentejo recipe, adapted by Herdade do Estacal for the blog “À Mesa com o Alentejo” (At the Table with Alentejo).