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Sericaia with Elvas Plums
Sericaia with Elvas plums is perhaps the Alentejo's most iconic and widely recognised dessert. Originating in convents, it was created in the convents of Elvas and Évora and became inseparable from Elvas plums in syrup, with which it forms one of the most perfect combinations in Portuguese pastry-making.
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 signature. Simple to make and impossible to resist.
Serves: 6 to 8 people
Preparation: 20 minutes
Cooking: 35 minutes
Total time: about 55 minutes
Ingredients for the sericaia
- 6 eggs (whites and yolks separated)
- 250 g of sugar
- 125 g of wheat flour
- 500 ml of milk
- 1 cinnamon stick
- Peel of 1 lemon
- Ground cinnamon as needed (for sprinkling)
- Butter as needed (for greasing)
Ingredients for the Elvas plums in syrup
- 500 g of Extra Plum Jam or Elvas plums in syrup
How to make sericaia with Elvas plums
- Prepare the flavoured milk. Heat the milk with the cinnamon stick and lemon peel. When it comes to a boil, remove from the heat and leave to cool. Strain and set aside.
- Mix the base. In a bowl, mix the sugar with the flour. Add the egg yolks one at a time, stirring well after each addition. Gradually pour in the flavoured milk, stirring constantly until smooth.
- Whisk the egg whites. Whisk the egg whites until stiff peaks form. Gently fold them into the mixture, using smooth upward strokes from the bottom, so as not to lose the air.
- Bake. Grease a low, wide baking dish with butter. Pour in the mixture and sprinkle generously with ground cinnamon. Bake in a preheated oven at 200 °C for 30 to 35 minutes, until the surface is golden and cracked.
- Serve. Leave to 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 be no more than 3 to 4 cm high so it cooks evenly. The cracked, golden surface is a traditional and desirable feature, not a mistake. Do not open the oven during baking, as this may cause the batter to sink.
Tips for a traditional result
Cinnamon is the key ingredient in this recipe — don't skimp on it. Sprinkle generously before baking and, if you like, again when serving. Elvas plums in syrup are indispensable in this combination — their sweet acidity contrasts perfectly with the richness of the sericaia.
Wine to pair with sericaia
We recommend Vidigueira DOC White Liqueur Wine, 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 keeps in the fridge for up to 3 days, covered with cling film. It can be served cold or gently warmed in the oven. The plums in syrup should be stored separately and added when 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
- Fibre: 0.5 g
- Salt: 0.2 g
The values shown are estimates calculated based on the quantities listed and may vary depending on the ingredients used. This information is provided for guidance only.
Frequently asked questions
Can sericaia be made gluten-free?
Yes. Replace the wheat flour with the same amount of rice flour or cornflour. The texture will be slightly different but just as 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 make a simple syrup with fresh plums, sugar and a little port or liqueur wine.
Should sericaia be served hot or cold?
Traditionally, it is served warm or at room temperature. Avoid serving it straight from the fridge — you will lose some of its aroma and texture.
Bring this Alentejo tradition to your table
Make this recipe and pair it with Herdade do Estacal's Vidigueira DOC White Liqueur Wine.
Also discover our Convent of Vidigueira Almond Cake, another traditional Alentejo convent sweet.
A traditional recipe from Alentejo, adapted by Herdade do Estacal for the blog "À Mesa com o Alentejo", keeping the original methods and ingredients intact.
