Vidigueira Convent Almond Cake

Vidigueira Convent Almond Cake

Pairing: Vasquinho Fortified Wine and Rosemary Honey with Comb.

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

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

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 tin.
6. Bake in a hot oven for approximately 15 minutes.
7. Turn out of the tin and, once cool, cut the cake into slices, coating them in icing sugar.

Pairing

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

Nutritional Information:

Per serving (1 slice)

• Energy: 520 – 600 kcal
• Protein: 10 – 13 g
• Total fat: 28 – 35 g
• of which saturates: 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 according to the ingredients used, cooking methods and quantities actually consumed. This information is provided for guidance only.

Sources

Editorial Verbo

Traditional Alentejo recipe, adapted by Herdade do Estacal for the “At the Table with Alentejo” blog.