Convent of Vidigueira Almond Cake

Convent of Vidigueira Almond Cake

Pairing: Vasquinho Fortified Wine and Rosmarinus Honey with Comb.

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

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

Simple to prepare but 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

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 ground cinnamon and beat a little longer.
4. Finally, add the flour and mix well without beating. Leave the batter to rest for approximately 30 minutes.
5. Pour the batter into a greased and floured cake tin.
6. Bake in a hot oven for approximately 15 minutes.
7. Turn out the cake and, once cool, cut it into slices and coat them in icing sugar.

Pairing

With its balanced sweetness and rich notes, Vasquinho Fortified Wine perfectly accompanies the intensity of the almonds and egg yolks.
Delicate and floral, the Rosmarinus Honey with Comb complements the cake, adding a characteristically regional aromatic touch.
As an accompaniment, Extra Pumpkin Jam or Extra Orange Jam enhance the experience with delicate, 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
• Fiber: 3 – 5 g
• Salt: < 0.2 g

The nutritional values presented are estimates calculated based on food composition tables and may vary according to the ingredients used, cooking methods, and quantities actually consumed. This information is provided for guidance only.

Sources

Editorial Verbo

Traditional recipe from Alentejo, adapted by Herdade do Estacal for the “À Mesa com o Alentejo” blog.