Pão de Rala from Évora

Évora Pão de Rala is one of the Alentejo’s most noble and iconic convent sweets. Originating at the Convent of Santa Clara in Évora, this dense, golden cake is made with ground almonds, egg yolks, and sugar - simple ingredients that together create a dessert with deep flavor and a unique texture.

Unlike Toucinho do Céu, Pão de Rala has a drier, grainier texture, almost like a dense biscuit, and an intensely almond flavor. It is a sweet eaten in small portions and pairs perfectly with coffee or a fortified wine.

Serves: 8 to 10 people
Preparation: 20 minutes
Cooking: 35 minutes
Total time: about 55 minutes

Ingredients for Évora Pão de Rala

• 250 g blanched and ground almonds
• 250 g sugar
• 6 egg yolks
• 1 whole egg
• 100 ml water
• Zest of 1 lemon
• Powdered sugar as needed (for dusting)
• Butter as needed (for greasing)
• Flour as needed (for dusting the pan)

How to make Évora Pão de Rala

1. Prepare the syrup. Put the sugar and water in a saucepan over heat and bring to a boil until you obtain a thread-stage syrup (105 °C). Remove from the heat and let cool slightly.
2. Add 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 yolks with the whole egg and add them to the warm almond mixture, stirring quickly until fully incorporated.
4. Bake. Grease a round pan (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. Unmold and serve. Let cool completely before unmolding. Dust generously with powdered sugar before serving.

The secret to perfect Pão de Rala

The almonds should be finely ground for a more even texture. Cooking the mixture after adding the almonds is essential - it dries the mixture slightly and intensifies the flavor. Do not skip this step. The cake should be dry and grainy inside - this is its traditional characteristic.

Wine to pair with Pão de Rala

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

Serving suggestion

Serve Pão de Rala with our Extra Fig and Walnut Preserve - the sweet intensity of the fig and the walnut’s crunchy texture perfectly complement the richness of the almonds, creating a typically Alentejo combination.

Storage

Pão de Rala keeps very well - for up to 1 week at room temperature in a sealed container, or for up to 2 weeks in the refrigerator. The flavor intensifies the day after preparation.

Indicative nutritional information

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

The values shown are indicative estimates and may vary according to the ingredients used.

Frequently asked questions

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

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

Can I use almonds with their skins on?

It is not recommended. Blanched almonds provide a finer texture and a milder flavor. To blanch them easily, scald them in boiling water for 1 minute and remove the skins while they are still hot.

Can the cake be made without lemon?

Yes, but the lemon zest adds freshness and balances the sweet intensity of the almonds. We recommend keeping it as an ingredient.

Bring this Alentejo tradition to your table

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

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

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