Portuguese Kitchen: Pão de Ló de Ovar

by Andrea on May 24, 2011

This classic dessert recipe is not for the faint of heart.  It has a lot of egg yolks, and I mean a lot of them!  As a little side note, many Portuguese desserts are heavily yolk based.  Historically, Portuguese nuns developed many of the country’s traditional desserts.  In order to keep their habits properly stiff, the nuns used egg whites as a starch.  As a result, they were left with a lot of egg yolks, and being the industrious ladies that they were, they combined those yolks with vast quantities of sugar to create the best confections EVER.

Today I bring you my mom’s pão de ló de Ovar.  We have it on Easter, Christmas, and whenever she feels like making it.  This year, I made her recipe and brought it over to our Easter celebration.

18 egg yolks
4 eggs
300 grams of sugar
110 grams of flour

Preheat oven to 370 degrees Fahrenheit.  Mix the egg yolks, eggs, and sugar on high for 20 minutes.  (A lovely standup mixer comes in handy for this cake.)  Slowly add flour and mix to combine.  Spray your round tube pan with nonstick spray and cover it with parchment paper.  Spray the parchment paper with nonstick spray.  Pour the batter in the pan and bake for 45 – 50 minutes.

You can eat the pão de ló de Ovar completely cooked through.  However, if you pull it out and there is a thin layer of runny sweet yolk just under the baked topping, you have hit gold.  Liquid gold.  The slightly undercooked sweet egg is the best part!



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